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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.
For 4 servings
Marinate the Chicken
Prepare the Gravy Pastes
Sauté Aromatics and Onion Paste
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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.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 389.67 calories per serving with 32.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Simmer and Finish
Replace cashew nuts with an equal amount of soaked poppy seeds (khus khus) or melon seeds (magaz) to make the paste.
Substitute chicken with 400g of paneer cubes. Add the paneer in the last 5-7 minutes of simmering to keep it soft.
For an even more decadent gravy, use blanched and peeled almonds instead of or in addition to cashews.
Add 2-3 slit green chilies along with the onion paste for an extra layer of heat.
Chicken is a high-quality lean protein, essential for muscle growth, repair, and overall body function.
Cashews and ghee provide monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed in moderation.
Spices like turmeric, ginger, and garlic contain powerful compounds with anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
One serving of Akbari Murgh Masala contains approximately 450-550 calories, depending on the cut of chicken used (bone-in vs. boneless) and the amount of ghee and cream.
Akbari Murgh Masala is a rich and indulgent dish, so it's best enjoyed in moderation. It's a good source of protein from chicken and contains healthy fats from nuts. However, it is high in calories and saturated fat due to the use of ghee and cream. It can be part of a balanced diet when consumed on special occasions.
Yes, you can make it dairy-free. Replace the curd with a plant-based yogurt (like coconut or cashew yogurt), use oil instead of ghee, and substitute fresh cream with a thick coconut cream or cashew cream.
If you have a cashew allergy or don't have them on hand, you can use blanched almonds, poppy seeds (khus khus), or melon seeds (magaz) to create a thick, creamy paste.
Store leftover Akbari Murgh Masala in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop, adding a splash of water or milk if the gravy has thickened too much.
Yes. Follow the steps until adding the chicken and water. Then, pressure cook on high for 2 whistles (about 8-10 minutes). Let the pressure release naturally. Open the lid, and finish by adding the cream, garam masala, and kasuri methi on low heat.