Mughlai Chicken Curry (low fat version ..same great taste !!)

Mughlai dishes can be very heavy because of the liberal use of ghee,cream and khoya (milk solids) .I have substituted  the cream and khoya with yogurt and the ghee with olive oil .The nuts and olive oil have healthy mono unsaturated fats which are very beneficial.These changes do not compromise the taste of this dish .Infact it made it lighter even to be included in everyday meals. Try it for yourself and find out !!!


Ingredients :

1 Cornish game chicken
8 almonds
8 cashews
1 small  onion
1/2 inch ginger grated
3 cloves of garlic grated
1 tbsp McCormick curry pwdr (or any mild one of your choice)
4 peppercorns,2 green cardamoms,3 cloves (ground coarsely together)
3 tbsp whole milk yogurt(dahi) (whisk the yogurt smooth with a fork so it blends well )
1/2 tsp cumin pwdr
1/2 tsp coriander pwdr
1 cinnamon stick
1 black cardamom
3 tbsp Olive oil
salt and pepper to taste

Directions :
Cut the chicken  in around 8 pieces .Marinate it with salt,pepper,grated ginger and garlic and yogurt .Leave it in the fridge for 1/2 an hr.Heat oil in a pan .Add the cinnamon stick and black cardamom to it .Saute the onion ,when it browns add the almonds and cashews and saute for a few mins.Grind these in a blender with 1/4 cup water to a thick paste.Add a little more oil to the same pan . Add the ground peppercorn,cloves,cardamom seeds,curry pwdr ,cumin and corainder pwdr to it  ,transfer the paste back to it and cook on a low flame till oil seperates from the mixture.Add the marinated chicken to it and cook covered till the chicken is completely cooked around 25-30 mins