India - Mughlai Chicken

CLICK HERE FOR THE RECIPE I USED

Many years ago, I visited a friend in the Bay Area (California) and she introduced me to Indian food and I fell in love with it. So, when it came time to make an Indian dish for this project, I knew I'd end up with a good meal. I just had to find one I hadn't already tried and/or cooked in the past and one that I could acquire all of the ingredients for either locally or online. There were still a lot of options to choose from! I'd never heard of Mughlai chicken prior to this project but there's not a single ingredient in it that I dislike so it seemed like it was the way to go.

And it was, absolutely, the way to go. Oh my word, it was delicious. It was a little time-consuming and somewhat messy to make but it was worth it. Like I've found with all Indian food, there are layers upon layers of flavor in this dish. Warmth (not heat) from the cinnamon and cloves. Heat from the green chili pepper. (I used a Serrano pepper because that's what I have access to.) The onion, garlic, ginger, and cashew sauce is rich and loaded with flavor and the cream amps up that richness and adds wonderful creaminess. (I used coconut cream because I'm lactose intolerant.) Every taste bud in my mouth was delighted by this dish and I will make it again!

Note: the recipe calls for three peppers but, knowing my low tolerance for heat, I went with one Serrano pepper and it was just the right level of heat for me.