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)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Rich, aromatic Akbari Murgh Masala with fluffy jeera rice. Perfectly spiced, it's a soul-satisfying meal!
This mughlai dish is perfect for lunch. With 710.84 calories and 38.09g 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: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
