Moghalai-Style Chicken with Spinach, Almonds, and Raisins (Kishmish Waale Murgh)


This recipe is from one of my favorite cookbooks, 660 Curries. This book has taught me so much about Indian cooking. Moghalai-Style Chicken is a family favorite.







Moghalai-Style Chicken with Spinach, Almonds, and Raisins (Kishmish Waale Murgh)

1/4 cup canola oil
1 large red onion, finely chopped
1/2 cup golden raisins
1/2 cup slivered almonds
2 pounds boneless, skinless chicken breasts, cut into 1″ pieces
1 tbsp Punjabi garam masala (recipe follows)
2 tsp coarse salt
1/2 tsp cayenne
1/2 tsp ground turmeric
8 ounces spinach leaves, well washed and finely chopped or 1 package frozen, chopped spinach, thawed

Heat oil in large skillet over medium heat. Add onion, raisins, and almonds and cook until onion softens and turns dark brown, 15 – 20 minutes.

Stir in chicken and cook until it sears and turns light brown, 8 – 10 minutes.

Stir in garam masala, salt, cayenne, and turmeric and cook for 20 – 30 seconds.

Stir in spinach and 1/2 cup water. Bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally until chicken is cooked through, 5 – 10 minutes.

Punjabi Garam Masala

1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp whole cloves
1/2 tsp black peppercorns
1/2 tsp cardamom seeds from black pods
3 cinnamon sticks (3″ long), broken into smaller pieces
3 fresh or dried bay leaves

Preheat a small skillet over medium-high heat. Add all ingredients and toast, shaking every few seconds until coriander and cumin turn reddish brown, the cloves, peppercorns, and cardamom turn ash-black, the cinnamon and bay leaves appear brittle and crinkly, and the mixture is highly fragrant, 1 – 2 minutes.

Immediately transfer the spices to a plate to cool. Do not keep on the skillet as they will cook further. Make sure you take the time to let them cool so that you don’t have extra unwanted moisture from the heat that will make the blend cakey.

Place in a spice grinder, coffee grinder, or mortar and pestle and grind until texture resembles finely ground black pepper.

Store in a tightly sealed container, away from light, heat, and humidity for up to 2 months.





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