Muglai Chicken
Experience the regal flavors of Mughlai Chicken, a classic Indian dish brimming with luxury and warmth. This recipe combines tender chicken pieces with a rich, velvety gravy made from a blend of cashews, almonds, and aromatic spices like cinnamon, cardamom, and cumin. Whisked yogurt imparts a tangy depth, while fresh cream and milk elevate the dish to a luscious finish. Perfectly balanced with a hint of heat from green chilies and red chili powder, this indulgent curry pairs beautifully with naan, roti, or fragrant basmati rice. Whether for a festive gathering or a cozy family dinner, Mughlai Chicken is a show-stopping delicacy that celebrates the exquisite flavors of Mughal cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into medium pieces)
- 2 large Onions (thinly sliced)
- 1 cup Yogurt (whisked)
- 10 pieces Cashews
- 10 pieces Almonds
- 1 tablespoon Ginger garlic paste
- 2 pieces Green chilies (slit)
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 3 tablespoons Cooking oil or ghee
- 2 tablespoons Fresh cream
- 0.5 cup Milk
- 2 pieces Bay leaves
- 1 inch Cinnamon stick
- 3 pieces Green cardamom
- 1.5 teaspoons Salt
- 1 cup Water
- 2 tablespoons Cilantro (chopped, for garnishing)
Instructions
Soak the cashews and almonds in warm water for 15 minutes. Peel the almonds and blend them with the cashews to form a smooth paste. Set aside.
Heat oil or ghee in a heavy-bottomed pan over medium heat. Add cumin seeds, bay leaves, cinnamon stick, and cardamom. Sauté for 30 seconds until fragrant.
Add the sliced onions and cook until golden brown, stirring occasionally. This should take about 8-10 minutes.
Stir in the ginger garlic paste and green chilies. Cook for another 2 minutes until the raw aroma disappears.
Add the chicken pieces and sauté for 5-7 minutes, ensuring they are well-coated in the spices and starting to seal on the outside.
Mix in turmeric powder, coriander powder, red chili powder, and salt. Cook for 2 minutes until the spices are well incorporated.
Reduce the heat, add the whisked yogurt gradually while stirring to avoid curdling. Let it cook for 5-7 minutes, stirring occasionally.
Add the cashew and almond paste, along with the milk. Stir well and let it simmer for another 10 minutes to develop the rich, creamy texture.
Sprinkle garam masala and adjust the consistency of the curry with water if needed. Simmer for 5 more minutes.
Finally, stir in the fresh cream for extra richness and turn off the heat.
Garnish with fresh cilantro and serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.8 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 189 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 661 mg | 14% | |
*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.
