Akbari Murgh Masala
A rich Mughlai-style chicken curry with browned onions, yogurt, nuts, and warm whole spices. The gravy turns silky and deeply aromatic, making it a lovely partner for naan, roomali roti, or a small portion of rice.
For 4 servings
- prep · ~15 min
Soak the nuts and seeds.
Soak the cashews, almonds, and melon seeds in a little warm water for 15 minutes. Drain, then grind them with 2 to 3 tbsp water to a smooth paste.
TIPA very smooth nut paste gives the gravy its signature silky finish. - saute · ~13 min
Brown the onions.
1.Heat ghee in a heavy pan over medium heat.2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.3.Let the spices sizzle for 20 to 30 seconds until fragrant.4.Add sliced onions and cook until deep golden brown, 10 to 12 minutes.TIPKeep the heat medium so the onions brown evenly without burning. - saute · ~6 min
Cook the masala base.
1.Add ginger-garlic paste and slit green chili.2.Cook for 1 minute until the raw smell fades.3.Add chopped tomato, coriander powder, red chili powder, turmeric powder, and black pepper.4.Cook until the tomatoes soften and the masala looks thick, 4 to 5 minutes. - mix · ~3 min
Stir in the yogurt and nut paste.
Lower the heat and add the whisked yogurt a little at a time, stirring well after each addition. Add the nut paste and mix until smooth and well blended.
TIPLow heat keeps the yogurt from splitting. - saute · ~8 min
Coat the chicken in the masala.
Add the chicken pieces and salt. Mix well so every piece is coated, then cook on medium heat for 6 to 8 minutes, stirring now and then, until the chicken changes color and starts releasing juices.
- simmer · ~20 min
Simmer the curry until the chicken is tender.
Pour in the water, cover, and cook on low heat for 18 to 20 minutes until the chicken is tender and the gravy is rich and thick. Stir once or twice so the masala does not catch at the bottom.
TIPBone-in chicken gives the gravy better depth and body. - garnish · ~1 min
Finish with garam masala, kewra, and coriander.
Sprinkle in the garam masala and drizzle the kewra water over the curry. Add chopped coriander leaves and cook uncovered for 1 minute.
- serve
Serve the Akbari Murgh Masala hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the onions to a deep golden, not just soft; that color gives this Mughlai gravy its sweetness and depth.
- 2Grind the soaked cashews, almonds, and melon seeds very smooth so the sauce stays velvety rather than grainy.
- 3Add the whisked yogurt in small additions over low heat to prevent splitting in the hot masala.
- 4After adding chicken, fry it in the masala until it loses its raw pink color; this helps the spices cling to the meat.
- 5Stir once or twice during the covered simmer, especially near the end, because nut-thickened gravies can catch at the bottom.
- 6Add kewra water right at the finish and keep it subtle; too much will overpower the warm spice and nut flavors.
- 7This curry tastes even better after a short rest, so let it sit 10 minutes before serving for a rounder flavor.
Adapt it for your goals.
Low-oil
Use 1 tbsp ghee and brown the onions more slowly with a small splash of water as needed; the curry stays rich from the nuts and yogurt.
bonelessBoneless
Use boneless chicken thighs for easier serving; reduce the covered simmer slightly so the meat stays juicy and tender.
spicierSpicier
Increase green chilies and red chili powder for a hotter version that balances well with the creamy nut-and-yogurt gravy.
shahi styleShahi-style
Add a spoon of cream at the end for an even richer, banquet-style finish with a softer, more luxurious mouthfeel.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken and yogurt make this curry satisfying and protein-forward, helping turn it into a hearty main meal.
Nutrient-Dense Nuts and Seeds
Cashews, almonds, and melon seeds add healthy fats, minerals, and natural richness without relying only on cream.
Spice-Forward Flavor
Cumin, cardamom, cloves, cinnamon, ginger, and garlic bring strong aroma and depth, so the dish tastes full without excessive heat.
Frequently asked questions
Usually the heat was too high or the yogurt was added too quickly. Lower the flame and stir in whisked yogurt little by little.
