In honor perhaps of Shah Akbar, I made Mughlai-style chicken, a dish that hails from Andhra Pradesh, renowned for spicy food. This dish, however, is not picante at all, but beautifully seasoned with cream, yogurt, ground almonds, ginger, garlic, cardamom, cloves, cinnamon, and some of the Persian saffron I bought in Turkey.
I'm still floating away on a river of dairy products. My arteries will not thank me, but my palate does.
Labels: mughlai chicken