A rich and flavorful Mughlai Chicken recipe with a creamy sauce and aromatic spices.
Blend the ginger, garlic, cumin, and coriander into a paste using a food processor.
Adding a little water can help achieve a smoother paste consistency.
Heat oil in a large pan and sear the chicken pieces until lightly browned on both sides. Remove and set aside.
Ensure the pan is hot before adding the chicken to get a good sear.
Add the cardamom, cinnamon, bay leaves, and cloves to the same pan and sauté until aromatic.
Stir constantly to prevent the spices from burning.
Add the onions to the pan and cook until softened and golden brown.
Keep the heat medium-low to avoid burning the onions.
Stir in the prepared spice paste and cook until the mixture begins to color.
Cooking the paste well enhances the flavor of the dish.
Add the yogurt gradually, stirring to combine, then mix in the cream and almonds.
Adding yogurt slowly prevents it from curdling.
Return the chicken to the pan, sprinkle with garam masala, sugar, and salt, and simmer covered for 20 minutes.
Stir occasionally to ensure even cooking.
Serve the dish in a serving dish, garnished with additional toasted almonds if desired.
Serve hot with rice or naan for a complete meal.
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