Mughlai Chicken
"I feel very strongly that you should use the moister brown meat, from the thigh, for this, but if you prefer breast meat, and it's a common preference, that's your choice. I can't pretend to understand it though. There is a long list of ingredients below — and I am not going to pretend this is the sort of food you can bang out in a moment. One ease-making factor to be borne in mind: not only can it be made in advance, it needs to be; only after a day or two in the fridge does it have the full depth and resonance..."
INGREDIENTS
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2½ centimetres piece of fresh ginger (peeled)
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4 cloves garlic (peeled)
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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½ teaspoon dried chilli flakes
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4 tablespoons ground almonds
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5 cardamom pods (bruised)
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1 cinnamon stick (broken in half)
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bay leaves
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4 cloves
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4 tablespoons vegetable oil
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1½ kilograms boneless, skinless chicken thighs (each cut in 2)
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2 onions
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250 millilitres Greek yoghurt
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250 millilitres chicken stock
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125 millilitres double cream
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100 grams golden sultanas
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1 teaspoon garam masala
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1 tablespoon caster sugar
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1 teaspoon Maldon sea salt flakes
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75 grams flaked almonds (toasted)
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