A royal and decadent chicken curry with a rich, creamy gravy made from cashews, almonds, and aromatic spices. This classic Mughlai dish is surprisingly easy to make and perfect for a special dinner.
Prep20 min
Cook40 min
Soak20 min
Servings4
Serving size: 1 cup
1231cal
61gprotein
33gcarbs
Ingredients
750 g Chicken Curry Cut (Bone-in pieces work best for flavor.)
0.5 cup Curd (Use full-fat, whisked until smooth.)
1.5 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Provides color without much heat.)
Aromatic basmati rice cooked with sweet green peas and fragrant whole spices. This simple one-pot meal is a classic North Indian comfort food, perfect for a quick lunch or dinner.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Mughlai Chicken, Peas Pulao and Cucumber Raita
Creamy Mughlai Chicken with aromatic Peas Pulao - energy-giving comfort food for your soul!
This north_indian dish is perfect for dinner. With 1684.1399999999999 calories and 73.67g of protein per serving, it's a nutritious choice for your meal plan.
101gfat
4 tbsp
Vegetable Oil
(For frying onions.)
3 tbsp Ghee
1 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tsp Garam Masala
0.25 cup Fresh Cream (Use heavy cream with at least 25% fat.)
1 tsp Kewra Water (Optional, for a floral aroma.)
8 strands Saffron Strands
2 tbsp Warm Milk (For soaking saffron.)
1 cup Water (Use warm water for the gravy.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
1 tbsp Slivered Almonds (For garnish.)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Mughlai Paste
Soak cashews and almonds in hot water for 20 minutes. After soaking, peel the skin off the almonds.
While the nuts soak, heat vegetable oil in a pan over medium heat. Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they are uniformly golden brown and crisp (this is called 'birista').
Remove the fried onions with a slotted spoon and drain them on a paper towel to remove excess oil.
In a blender, combine the soaked and drained nuts, the cooled fried onions, and 3-4 tbsp of water. Blend to a very smooth, fine paste.
3
Temper the Spices
Heat ghee in a heavy-bottomed pot or kadai over medium heat.
Once the ghee is hot, add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves.
Sauté for about 30-45 seconds until they become fragrant and sizzle.
4
Cook the Paste and Chicken
Add the prepared onion-nut paste to the pot. Cook on low-medium heat for 6-8 minutes, stirring constantly to prevent it from sticking. Cook until the paste thickens and you see ghee separating at the edges.
Stir in the coriander powder, cumin powder, and the remaining 0.5 tsp of salt. Cook for another minute until the raw smell of the spices disappears.
Add the marinated chicken along with all the marinade. Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is sealed and changes color on all sides.
5
Simmer the Curry
Pour in 1 cup of warm water and stir well to combine everything. Scrape the bottom of the pot to release any flavorful bits.
Bring the curry to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes, or until the chicken is fully cooked, tender, and the gravy has thickened to your desired consistency.
6
Finish and Garnish
While the curry simmers, soak the saffron strands in 2 tbsp of warm milk.
Once the chicken is cooked, turn the heat to the absolute lowest setting. Gently stir in the fresh cream, garam masala, saffron-infused milk, and optional kewra water.
Simmer for just 2 more minutes, ensuring the curry does not boil, as this can cause the cream to split.
Turn off the heat. Garnish with freshly chopped coriander leaves and slivered almonds.
Let it rest for 5 minutes before serving hot with naan, roti, or pulao.
4
Serving size: 1.5 cup
363cal
8gprotein
66gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Rinse well before soaking)
1 cup Green Peas (Fresh or frozen)
2 tbsp Ghee (Can be substituted with a neutral oil)
1 pcs Onion (Medium-sized, thinly sliced)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
2 pods Green Cardamom (Lightly crushed)
3 pcs Cloves
1 tsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise, adjust to taste)
3 cup Water (Use a 1:2 rice to water ratio)
1.5 tsp Salt (Adjust to taste)
1 tbsp Lemon Juice (Keeps the rice grains separate)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 20-30 minutes. After soaking, drain it completely using a colander and set aside.
2
Temper the Spices: Heat ghee in a heavy-bottomed pot or pan over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until the spices release their aroma and the cumin seeds sizzle.
3
Sauté Aromatics: Add the thinly sliced onions to the pot. Sauté for 5-6 minutes, stirring occasionally, until they become soft and light golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw smell disappears.
4
Combine Ingredients: Add the green peas and sauté for one minute. Then, add the drained rice and gently stir for about a minute to coat the grains with ghee and spices. Be careful not to break the delicate rice grains.
5
Cook the Pulao: Pour in 3 cups of water, add salt, and lemon juice. Stir gently to combine. Increase the heat and bring the water to a vigorous boil.
6
Steam the Rice: Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes. Do not open the lid during this time.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Rest and Serve: After 15 minutes, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the grains to firm up and absorb any remaining steam. After resting, open the lid and gently fluff the rice with a fork. Garnish with fresh coriander leaves and serve hot.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.