A royal Mughlai chicken curry where tender chicken pieces are simmered in a rich, creamy gravy made with cashews, yogurt, and aromatic spices. This decadent dish, fit for an emperor, is perfect for special occasions and celebratory meals.
Prep25 min
Cook40 min
Soak15 min
Servings4
Serving size: 1.25 cup
390cal
33gprotein
13gcarbs
Ingredients
500 g Chicken (Bone-in or boneless, cut into 2-inch pieces)
0.5 cup Full-Fat Curd (Whisked until smooth)
1.5 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Perfectly spiced Akbari Murgh Masala with warm naan – a protein-packed comfort food you'll adore!
This mughlai dish is perfect for dinner. With 840.38 calories and 42.49g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
1 inch Cinnamon Stick
3 pcs Green Cardamom Pods (Slightly crushed)
4 pcs Cloves
1 pcs Bay Leaf
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
3 tbsp Fresh Cream (Heavy or cooking cream)
1 tsp Kasuri Methi (Dried fenugreek leaves)
1 cup Warm Water (Or as needed for gravy consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.5 tsp Kewra Water (Optional, for authentic aroma)
Instructions
1
Marinate the Chicken
In a large non-metallic bowl, combine the chicken pieces, whisked curd, 1/2 tbsp ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 1/2 tsp salt.
Mix thoroughly to ensure each piece is well-coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Prepare the Gravy Pastes
Soak the cashew nuts in 1/2 cup of hot water for 15-20 minutes to soften them.
While the cashews soak, add the roughly chopped onions to a blender and blend into a very smooth paste. Do not add water.
Drain the soaked cashews and blend them with 2-3 tbsp of fresh water to create a fine, creamy paste. Set both pastes aside separately.
3
Sauté Aromatics and Onion Paste
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the whole spices: cinnamon stick, green cardamom pods, cloves, and bay leaf.
Sauté for about 30-45 seconds until they become fragrant.
Add the prepared onion paste and the remaining 1 tbsp of ginger-garlic paste. Cook for 10-12 minutes, stirring frequently, until the paste turns a light golden brown and the ghee begins to separate at the edges.
Add the coriander powder and cook for another minute, stirring continuously.
4
Cook the Chicken
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and sauté for 6-8 minutes, until the chicken is sealed and lightly browned on all sides.
Reduce the heat to low. Stir in the cashew paste and the remaining 1 tsp of salt. Cook for 2-3 minutes, stirring constantly to prevent it from sticking, until the masala is fragrant and oil starts to ooze out.
Pour in 1 cup of warm water, stir well to combine everything, and bring the gravy to a gentle simmer.
5
Simmer and Finish
Cover the pan with a lid and let the curry simmer on low heat for 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally.
While the curry simmers, lightly toast the kasuri methi in a dry pan for 30 seconds, then crush it between your palms.
Once the chicken is cooked, turn off the heat. Stir in the fresh cream, garam masala, crushed kasuri methi, and optional kewra water.
Gently mix everything. Let the curry rest for 5 minutes for the flavors to meld. Garnish with fresh coriander leaves and serve hot.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
