Thursday 29 December 2016

Mughlai Cashew And Yoghurt Chicken Curry

Mughlai Cashew And Yoghurt Chicken Curry

Here are the complete recipe for Mughlai Cashew And Yoghurt Chicken Curry.


- 1 medium onion

- 2 tbsp oil

- 2 black cardamoms

- 2 bay leaves

- 2 inch cinnamon

- 1.5kg chicken on the bone

- Quarter tsp turmeric (optional)

- Two eggs

- Pinch of saffron

- Salt to taste

- Spice paste 1

- 10 cloves garlic

- 1.5 inch ginger

- 1tbsp whole coriander

- 1tsp cumin whole

- Quarter nutmeg

- 4 green cardamoms

- 1 tsp black pepper

- 6 cloves

- Spice paste 2

- 6 tbsp Greek style yoghurt

- 2 handfuls raw cashewnuts

- 2-3 tbsp warm water


- Slice the onion. Next, peel the ginger and garlic and blitz them with the other ingredients in spice paste number one with enough water to make a smooth paste. Tip the paste into a bowl, rinse it out and make paste number two.

- Now bring the oil to heat on high in a casserole pan. When it’s hot, toss in the black cardamoms, the bay leaves and the cinnamon. As they sizzle up, drop in the sliced onion and sauté for five minutes until they start turning golden.

- Next, add the spice paste and stir through into the onions. Then add the chicken and seal well for five minutes. Now, take the pot off the direct heat and onto a cold hob and pour in the yoghurt and cashew paste.

- Then lower the heat to a medium, and place the pot back on it to cook for 25 minutes covered and then another five minutes uncovered. Add salt to your taste.

- While the chicken is bubbling away, hard boil your eggs, peel and halve. When the chicken is cooked, arrange in a serving bowl with the eggs on top and a sprinkling of the saffron.



Etiam at libero iaculis, mollis justo non, blandit augue. Vestibulum sit amet sodales est, a lacinia ex. Suspendisse vel enim sagittis, volutpat sem eget, condimentum sem.