Akbari Murgh Masala

Name: Akbari Murgh Masala
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: mughlai
Ingredients: 700 g chicken (bone-in medium pieces); 3 pcs onion (medium, thinly sliced); 0.75 cup yogurt (plain, whisked); 2 tbsp ghee; 2 tbsp ginger-garlic paste; 12 pcs cashews (soaked 15 minutes); 10 pcs almonds (soaked 15 minutes and peeled); 1 tbsp melon seeds (soaked 15 minutes); 2 pcs green chili (slit); 2 pcs tomato (medium, chopped); 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 0.5 tsp cumin seeds; 1 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (small stick); 1 pinch black pepper; 0.5 tsp salt; 1 cup water (for gravy); 2 tbsp coriander leaves (chopped, for garnish); 1 tsp kewra water

RATING

4.6/5(98)

TASTE SCORE

9/10

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.

PREP

20m

COOK

40m

SERVES

1 KATORI

448 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the onions to a deep golden, not just soft; that color gives this Mughlai gravy its sweetness and depth.
2
Grind the soaked cashews, almonds, and melon seeds very smooth so the sauce stays velvety rather than grainy.
3
Add the whisked yogurt in small additions over low heat to prevent splitting in the hot masala.
4
After adding chicken, fry it in the masala until it loses its raw pink color; this helps the spices cling to the meat.
5
Stir once or twice during the covered simmer, especially near the end, because nut-thickened gravies can catch at the bottom.
6
Add kewra water right at the finish and keep it subtle; too much will overpower the warm spice and nut flavors.
7
This curry tastes even better after a short rest, so let it sit 10 minutes before serving for a rounder flavor.