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
- chicken drumsticks
- tomato sauce
- 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?
Accompaniments: Stuffed flounder; Basmati rice with spices and saffron; Chana masaledar; Poori; Naan; Kheer
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.