Mogul Chicken
Indulge in the rich, aromatic flavors of Mogul Chicken, an irresistible dish inspired by the opulent culinary traditions of North India. This recipe combines tender, marinated chicken thighs with a luxurious spice-infused sauce crafted from golden onions, a medley of whole spices, and the creamy goodness of Greek yogurt and heavy cream. Ground almonds add a subtle nutty depth, while garam masala and fresh coriander enhance the dish's warming, fragrant appeal. Perfectly balanced with the tangy sweetness of tomato puree, this velvety chicken curry is a true showstopper. Pair it with fluffy basmati rice or warm, buttery naan for a dining experience fit for royalty. Quick to marinate and packed with bold flavors, this Mogul Chicken recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 700 g Chicken thighs (boneless, skinless)
- 120 ml Greek yogurt
- 2 tbsp Garlic paste
- 1 tbsp Ginger paste
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 50 g Ground almonds
- 120 ml Heavy cream
- 4 tbsp Tomato puree
- 2 medium Onions (finely sliced)
- 3 tbsp Vegetable oil
- 2 units Bay leaves
- 1 unit Cinnamon stick
- 3 units Green cardamom pods
- 4 units Cloves
- 1 tsp Salt
- 2 tbsp Fresh coriander leaves (chopped)
- 200 ml Water
Instructions
Clean and cut the chicken thighs into bite-sized pieces. Set aside.
In a mixing bowl, combine Greek yogurt, garlic paste, ginger paste, turmeric powder, coriander powder, cumin powder, and salt. Add the chicken pieces to this marinade. Mix well to coat evenly, cover, and refrigerate for at least 30 minutes or up to 2 hours.
In a large skillet or heavy-bottomed pan, heat the vegetable oil over medium heat.
Add bay leaves, cinnamon stick, green cardamom pods, and cloves to the hot oil. Sauté for about 1 minute until the spices release their aroma.
Add the sliced onions and cook until golden brown, stirring occasionally, about 8–10 minutes.
Stir in the tomato puree and cook for another 2–3 minutes, ensuring the mixture is well incorporated.
Add the marinated chicken to the pan and cook over medium-high heat for about 5 minutes, stirring frequently to prevent sticking.
Lower the heat, add the ground almonds, and stir well to combine. Pour in the water and bring the mixture to a gentle simmer.
Cover the pan and cook on low heat for 25–30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Stir in the heavy cream and garam masala. Cook for another 5 minutes, allowing the flavors to meld together.
Garnish with chopped fresh coriander leaves and serve hot with naan, steamed basmati rice, or parathas.
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 4895 mg | 213% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 17.4 g | ||
| Protein | 212.2 g | 424% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3493 mg | 74% | |
*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.
