Mughlai Chicken Rendang

Ingredients

In this adaptation of the original Indonesian Rendang Ayam, we incorporate the distinct flavors and spices of Mughlai cuisine. The addition of Mughlai spices such as cardamom, cinnamon, and cloves gives the dish a unique royal touch. The use of coconut milk adds a creamy element, which is not typically found in traditional rendang. These adaptations create a fusion dish that combines the best of both Indonesian and Mughlai cuisines. We alse have the original recipe for Rendang ayam, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a pan and sauté the onions until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and green chilies. Cook for a minute until fragrant.
3. 3.
   Add the chicken pieces and cook until they are browned on all sides.
4. 4.
   In a separate bowl, mix together the turmeric powder, red chili powder, ground coriander, ground cumin, ground cardamom, and salt.
5. 5.
   Add the spice mixture to the pan and stir well to coat the chicken evenly.
6. 6.
   Pour in the coconut milk and add the cinnamon stick and cloves.
7. 7.
   Cover the pan and simmer on low heat for about 45 minutes to 1 hour, or until the chicken is tender and the sauce has thickened.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Chicken — Use bone-in chicken pieces for added flavor and tenderness.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add additional green chilies.
• Allow the dish to simmer on low heat for a longer time to enhance the flavors and tenderize the chicken further.
• Serve the Mughlai Chicken Rendang with steamed basmati rice or naan bread for a complete meal.

Serving advice

Serve the Mughlai Chicken Rendang hot, garnished with fresh cilantro leaves. Accompany it with steamed basmati rice or naan bread for a satisfying and flavorful meal.

Presentation advice

Present the Mughlai Chicken Rendang in a traditional Mughlai-style serving dish, garnished with a sprinkle of freshly chopped cilantro. The vibrant colors of the dish, with the tender chicken pieces coated in a rich and creamy sauce, will make for an enticing presentation.