Moglai Murg (Mugul Style Chicken)

• 1 chicken (about 1000 g, skin removed, cut in 8 pieces)
• 3 tablespoons ghee or 3 tablespoons vegetable oil
• 1 teaspoon ginger, grated
• 1 teaspoon garam masala
• 1 teaspoon garam masala with pepper
• 1 teaspoon turmeric
• 1 pinch saffron
• 1 big onion, chopped
• 3 garlic cloves, chopped
• 2 teaspoons salt
• 12 cup water
• 12 cup condensed milk (unsweetened)
• 3 tablespoons almonds, finely chopped

1. Prepare your chicken in a heavy pot with lid.
2. Add all the ingredients until the salt.
3. Turn the chicken until it is coated with the spices,.
4. Turn on the heat and fry/roast the chicken pieces until golden (it takes about 20 minutes).
5. During the cooking time turn the chicken delicately several times and prevent to attach to the bottom.
6. Add the water and dissolve the fried spices from the bottom of the pot.
7. Cover the pot and continue to cook about 15 minutes at low heat.
8. 5 minutes before serving add the mild and the almonds.
9. Turn the chicken delicately and cook at low heat 5 more minutes.
10. Check if you need more salt.
11. If you wish the sauce less thick add some milk, if you prefer it thicker add some more almonds powder.
12. Serve with naan or rice.

chicken, ghee, ginger, garam masala, garam masala, turmeric, saffron, onion, garlic, salt, water, condensed milk, almonds

Taken from www.food.com/recipe/moglai-murg-mugul-style-chicken-446611 (may not work)