Mughlai Chicken - Creamy Almond Chicken

This delicately spiced meal is visually reminiscent of a korma, but it's got a huge depth of flavour that I'm obsessed with. It's borrowed from my ride-or-die Nigella, with a few little tweaks.

It's one of those brilliant meals that's even better re-heated the next day and it's quick and easy enough to whip up after work! If I'm willing to make that effort on a weeknight then it must be easy, I swear. The whole spices make it taste like a meal that takes a lot more effort than it actually does. 

Speaking of the spices, I'll admit that there are a fair few ingredients. Having said that, the whole spices don't really go off and I find myself reaching for them often - it's worth having them in your cupboard!

serves 4

Ingredients for the chicken

• 4 chicken breasts (or an equivalent weight in thighs)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp lemon juice
• 1 tbsp vegetable oil

Ingredients for the rest

• 1 tsp vegetable oil
• 4 green cardamom pods, bruised
• 2 cloves
• 1 bay leaf
• 1 stick of cinammon
•  1 onion, diced
• 4 garlic cloves, minced
• 1 thumb garlic, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp curry powder
• 1/2 tsp chilli powder
• 4 tbsp ground almonds
• 125ml water
• 250ml Greek yogurt
• 250ml chicken stock
• 4 dates, pitted and diced
• 2 tsp garam masala
• Flaked almonds, to finish

Method

Begin with the chicken - slice each breast in two, add to a bowl with the rest of the marinade ingredients and set aside for a few minutes.

Heat a pan and add the chicken, sear on all sides and then remove to a separate bowl.

To the same pan, add another tsp of oil and turn the heat up - add the whole spices (cardamom pods, cloves, cinammon stick and bay leaf). Stir for a few minutes. Add the onion and cook until softened.

Meanwhile, to a separate bowl, mix the garlic, ginger, ground spices and ground almonds and add the water. Mix well until you have a thick-ish paste.

Pour this into the pan and cook for a few minutes until slightly coloured.

Slowly add the yogurt, stirring all the time, followed by the stock.

Bring to a simmer, add the dates, chicken, garam malasa, salt and stir.

Simmer for 25-30 minutes until fragrant and the sauce has thickened.

Serve with rice, sprinkled with flaked almonds.