Sunday, June 2, 2013

Allergy free Indian Mughlai chicken recipe

  • 800g skinless boneless chicken breast or thigh, chopped to the desired size
  • 2 large potatoes, peeled and chopped and pre-cooked
  • 2 onions, chopped and pureed to a paste
  • 2 cloves garlic, pureed to a paste
  • 1 tsp fresh ginger, peeled and pureed to a paste
  • 2-3cm stick of cinnamon
  • 5 cardamom pods
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 1 tsp red chilli powder
  • 2 tsps garam masala
  • 1 tbsp Orgran all purpose flour, sifted
  • ¼ cup half and half goat’s milk and goat’s cheese, beaten smooth
  • 4 tbsps Nuttlex
  • 1 cup chicken stock made from a Massel vegetarian chicken ultracude
  • Salt, to taste

  • Puree the onions until smooth.
  • Separately, puree or grind the garlic and ginger until smooth.
  • Heat the Nuttlex in a pan over a medium-high heat.
  • Fry the onion until it is translucent.
  • Add the ginger, garlic, cinnamon and cardamom and fry for a minute or until fragrant.
  • Add the coriander, cumin and red chilli powder and fry for a minute or until fragrant.
  • Add the chicken and fry until the chicken turns white.
  • Add the stock, precooked potato and salt.
  • Bring the mixture to the boil then reduce the heat to low and simmer.
  • Simmer until the chicken is cooked through and the potato heated.
  • Beat the half and half and flour together and ensure there are no lumps.
  • Add the half and half mixture to the chicken and stir well.
  • Turn off the heat and sprinkle the garam masala over the chicken.
  • Cover the dish immediately.
  • Serve after a few minutes.

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