Mughlai Chicken Nigella Lawson
Indulge in the luxurious flavors of Mughlai Chicken, a signature recipe inspired by Nigella Lawson that brings the opulence of Mughal-era cuisine to your table. This dish combines tender chicken marinated in spiced Greek yogurt with a rich, aromatic gravy made from a creamy cashew-almond paste, fragrant whole spices like cinnamon and cardamom, and a hint of nutty nigella seeds. Slow-cooked to perfection in ghee for a silky texture, it's finished with a swirl of heavy cream and a touch of garam masala for a tantalizing depth of flavor. Perfectly paired with naan, paratha, or steamed basmati rice, this recipe is an irresistible centerpiece for any special occasion or lavish weeknight dinner. A true celebration of regal Indian cooking!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into medium pieces)
- 200 g Greek yogurt
- 2 tbsp Ginger-garlic paste
- 4 medium Onions (finely sliced)
- 4 tbsp Ghee (clarified butter) or vegetable oil
- 20 pieces Cashew nuts
- 15 pieces Almonds (blanched and peeled)
- 100 ml Milk
- 1 tsp Nigella seeds (kalonji)
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 1 piece Cinnamon stick
- 4 pieces Green cardamom pods
- 3 pieces Cloves
- 1 piece Bay leaf
- 1 tsp Salt
- 1 tsp Sugar
- 100 ml Heavy cream
- 2 tbsp Fresh cilantro leaves (for garnish)
Instructions
Marinate the chicken with Greek yogurt, ginger-garlic paste, coriander powder, and cumin powder. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Soak the cashew nuts and almonds in warm water for 15 minutes. Drain and blend them with milk into a smooth paste. Set aside.
Heat the ghee in a large pan over medium heat. Add the cinnamon stick, green cardamom, cloves, bay leaf, and nigella seeds. Sauté for 1-2 minutes until aromatic.
Add the sliced onions and cook, stirring frequently, until golden brown. Remove half the fried onions and set them aside for garnish.
Add the marinated chicken to the pan and cook for 8-10 minutes, stirring occasionally, until the chicken starts to brown.
Stir in the cashew-almond paste and mix well. Add salt and sugar, then lower the heat and cover the pan. Cook for another 15-20 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Stir in the heavy cream and garam masala. Simmer for another 5 minutes to let the flavors meld.
Garnish with the reserved fried onions and fresh cilantro leaves. Serve hot with naan, paratha, or basmati rice.
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 34.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 580 mg | 45% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1598 mg | 34% | |
*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.
