Chicken

Moghlai chicken - Parsi Style

Ingredients

 ½ kg. chicken (or mutton)
 3 large finely chopped onions
 1 piece ginger
 ½ pod garlic
 1½ ozs. almonds
 3 ozs. raisins
 4-5 mint leaves
 3 tbsp. oil
 3 ozs. yogurt
 8 cardamom
 8 cloves
 1 cinnamon
 ½ tsp. cumin
 1 tsp red chili powder
 ¾ tbsp. salt
 8-9 black pepper seeds
 3 ozs. fresh cream
 Pinch of saffron
 ½ kg. small potatoes

Method

 Saute saffron, and then soak in 2 tbsp. water.
 Fry raisins, and set aside.
 Peel the potatoes, and boil them.
 Grind almonds, chillies, cumin, and mint leaves.
 Grind ginger & garlic into a paste.
 Marinate chicken (or mutton) with ginger & garlic, salt and yogurt, and leave for a ½ hour.
 Warm the oil, and once hot, add in all the spices, frying them just a little.
 Add in the onions, and fry them until light brown.
 Add in the marinated meat, and fry until oil separates.
 Once the meat has roasted properly, add in 2 cups of water, cover and let it cook on a low heat.
 Once the meat is tender, add in the boiled potatoes, and if needed, add some water.
 Mix frequently, and let it simmer.
 Let there be a little bit of gravy, and then add in the fresh cream, raisins, and saffron. Cover, and let it cook on a low heat.
 Cook until there is little gravy left.
 Serve hot with either chapatis, or bread.

Serves 4 people.

Recipe by Perin Dinshaw Doctor