Mughlai Chicken
Indulge in the regal flavors of Mughlai Chicken, a decadent North Indian curry that celebrates the rich culinary heritage of the Mughal era. This dish is a symphony of tender chicken marinated in spiced yogurt, slow-cooked with golden caramelized onions, aromatic whole spices, and a luxurious base of cashew-almond paste. Infused with the warmth of garam masala, silky cream, and a hint of green chilies for subtle heat, every bite melts in your mouth with layers of flavor. Perfectly paired with naan, roti, or steamed rice, Mughlai Chicken is the ultimate comfort food for special occasions or a sumptuous weeknight treat. Prepare to savor the richness of this iconic dish that transforms simple ingredients into an unforgettable gourmet experience.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into pieces)
- 200 grams Yogurt
- 2 large Onions (finely sliced)
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 3 Green chilies (slit)
- 15 Cashew nuts
- 10 Almonds (blanched, skin removed)
- 100 ml Cream
- 4 Cloves
- 1 Cinnamon stick
- 3 Green cardamom pods
- 1 Bay leaf
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala powder
- 1.5 teaspoons Coriander powder
- 1 to taste Salt
- 2 tablespoons Ghee (or clarified butter)
- 2 tablespoons Oil
- 250 ml Water
Instructions
Soak the cashew nuts and almonds in warm water for 15 minutes. Drain and grind them into a smooth paste using a little water. Set aside.
In a bowl, whisk the yogurt until smooth and add turmeric powder, red chili powder, and salt. Mix well and marinate the chicken pieces in this mixture for at least 30 minutes.
Heat ghee and oil in a large pan over medium heat. Add the whole spices (cloves, cinnamon stick, cardamom pods, and bay leaf) and sauté for a few seconds until aromatic.
Add the finely sliced onions and cook until golden brown. Stir frequently to avoid burning.
Add the ginger and garlic paste to the pan and sauté for 1-2 minutes until the raw smell disappears.
Add the marinated chicken pieces and green chilies to the pan. Cook on medium heat for about 5-7 minutes, stirring occasionally, until the chicken starts to brown slightly.
Lower the heat and add the cashew and almond paste. Mix well and cook for another 3-4 minutes, stirring to blend the flavors.
Pour in 250 ml of water, cover the pan with a lid, and let the chicken simmer on low heat for 20-25 minutes or until tender. Stir occasionally and adjust the consistency by adding a little water if required.
Sprinkle the garam masala and coriander powder over the chicken. Mix well and simmer for 2-3 minutes.
Stir in the cream and cook for another 2 minutes, ensuring the sauce is smooth and creamy.
Garnish with chopped cilantro or slivered almonds (optional) and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
5225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.7 g | 464% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 4527 mg | 197% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 50.0 g | ||
| Protein | 358.5 g | 717% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1668 mg | 128% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 7014 mg | 149% | |
*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.
