Chicken Moghlai from An Invitation to Indian Cooking (page 105) by Madhur Jaffrey

  • saffron
  • bay leaves
  • ground cayenne pepper
  • cinnamon sticks
  • whole cloves
  • ground coriander
  • ground cumin
  • garlic
  • fresh ginger
  • onions
  • turmeric
  • yogurt
  • cumin seeds
  • tomato sauce
  • chicken drumsticks
  • cardamom pods
  • EYB Comments

    Can substitute chicken thighs, chicken breasts, squabs, quail, or partridges for chicken legs. Chicken best cooked the night before serving.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken thighs, chicken breasts, squabs, quail, or partridges for chicken legs. Chicken best cooked the night before serving.

  • fbcd on July 03, 2022

    Delicious! A dish for company and special occasions because it takes time to prepare, but it benefits from sitting a few hours before being reheated and served, so it is great for company meals.

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