Moglai Murg Mugul Style Chicken
Indulge in the rich and regal flavors of Moglai Murg Mugul Style Chicken, a true masterpiece of Mughlai cuisine. This luxurious chicken curry is marinated in a creamy yogurt base and elevated with the decadence of a cashew-almond paste, creating an irresistibly smooth and nutty gravy. Sautéed onions, aromatic spices like cardamom, cinnamon, and cloves, and the lush addition of heavy cream and garam masala give this dish its signature depth of flavor. Simmered to perfection in a blend of ghee and tomato puree, this melt-in-your-mouth chicken is ideal for special occasions or when you're craving something extraordinary. Garnished with fresh cilantro, it pairs beautifully with naan, paratha, or fluffy basmati rice, offering a culinary journey that's both indulgent and unforgettable. Perfect for lovers of flavorful Indian cuisine, this recipe is a feast for the senses.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless, cut into pieces)
- 200 g Yogurt (whisked)
- 3 medium Onions (thinly sliced)
- 100 ml Tomato puree
- 2 tbsp Ginger-garlic paste
- 10 pieces Cashews
- 10 pieces Almonds (blanched)
- 50 ml Heavy cream
- 4 tbsp Ghee or clarified butter
- 2 tbsp Oil (vegetable or sunflower)
- 1 piece Bay leaf
- 3 pieces Green cardamom
- 1 inch Cinnamon stick
- 4 pieces Cloves
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Coriander powder
- 1 tsp Garam masala
- 1 tsp Salt
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 200 ml Water
Instructions
Soak the cashews and almonds in warm water for 10 minutes, then grind them into a smooth paste using a blender. Set aside.
Heat the ghee and oil in a large pan or skillet over medium heat.
Add the bay leaf, green cardamom, cinnamon stick, and cloves to the pan and sauté until aromatic.
Add the sliced onions and cook until they turn golden brown.
Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Add the chicken pieces and cook on high heat for 5-7 minutes until they are lightly browned.
Reduce the heat to medium, then add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the chicken with the spices.
Add the tomato puree and cook for 5 minutes until the oil starts separating from the mixture.
Lower the heat and add the yogurt gradually, stirring continuously to avoid curdling.
Add the cashew and almond paste, along with water, and mix well to form a smooth gravy. Cover and let it simmer on low heat for 20 minutes or until the chicken is tender and cooked through.
Stir in the heavy cream and garam masala. Cook for another 2-3 minutes.
Garnish with chopped fresh cilantro and serve hot with naan, paratha, or steamed basmati rice.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 831 mg | 18% | |
*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.
