Curried Chicken Moghlai
Indulge in the luxurious flavors of Curried Chicken Moghlai, a royal dish inspired by Mughlai cuisine that’s bursting with rich spices and silky textures. This recipe features tender, marinated chicken simmered in a creamy almond sauce infused with aromatic spices like cinnamon, cardamom, and cloves. Thinly sliced onions and ripe tomatoes create a flavorful base, while a swirl of cream enhances the curry’s irresistibly velvety consistency. Perfectly balanced with hints of garam masala and garnished with fresh cilantro, this hearty curry is perfect served with fluffy basmati rice or buttery naan. Whether for a special dinner or a comforting meal, this crowd-pleaser brings the essence of Indian culinary tradition to your table.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless pieces)
- 1 cup Plain yogurt
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 3 medium Onions (sliced thinly)
- 2 medium Tomatoes (finely chopped)
- 12 Almonds (soaked and peeled)
- 0.5 cup Cream
- 3 tablespoons Ghee or vegetable oil
- 2 Bay leaves
- 1 2-inch piece Cinnamon stick
- 3 Green cardamom pods
- 4 Cloves
- to taste Salt
- 2 tablespoons Fresh cilantro leaves (for garnish)
- 1.5 cups Water
Instructions
Marinate the chicken by combining yogurt, ginger paste, garlic paste, turmeric, red chili powder, coriander powder, and salt in a bowl. Add the chicken pieces, mix well, and let it rest for at least 30 minutes, preferably 2 hours.
Soak almonds in hot water for 10 minutes, then peel them. Grind the almonds into a smooth paste using a small amount of water. Set aside.
Heat ghee or oil in a large pan over medium heat. Add bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté for 1 minute until aromatic.
Add the sliced onions and cook until golden brown, about 8-10 minutes, stirring occasionally to avoid burning.
Add the chopped tomatoes and cook until soft and the oil separates from the mixture, about 5 minutes.
Add the marinated chicken, stir well, and cook for 5-7 minutes on medium heat until the chicken begins to brown slightly.
Pour in the almond paste and mix thoroughly to combine. Cook for another 2 minutes.
Add water and bring the curry to a gentle simmer. Cover the pan and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the curry has thickened.
Stir in the cream and garam masala. Simmer for another 2-3 minutes to combine flavors.
Taste and adjust salt as needed. Garnish with fresh cilantro leaves.
Serve hot with steamed rice, naan, or paratha.
Nutrition Facts
Calories |
4601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.8 g | 343% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 55.0 g | ||
| Protein | 410.4 g | 821% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1919 mg | 148% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 7445 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
