Mughlai Chicken
A rich, mildly spiced chicken curry with a silky gravy made from onion, yogurt, nuts, and warm whole spices. This classic Mughlai dish tastes luxurious yet balanced, making it perfect with naan, paratha, or a small serving of rice.
For 4 servings
- prep · ~15 min
Soak the nuts and prep the chicken.
1.Soak the cashews and almonds in warm water for 15 minutes.2.Drain the nuts and peel the almond skins.3.Clean the chicken pieces and keep them ready.TIPBone-in chicken gives the gravy a fuller flavor and stays juicy while simmering. - mix · ~3 min
Blend the nut paste.
Blend the soaked cashews and almonds with 2 to 3 tbsp water into a smooth paste. Keep the paste aside for later.
- saute · ~9 min
Cook the whole spices and onions.
1.Heat ghee in a heavy pan over medium heat.2.Add bay leaf, green cardamom, cloves, cinnamon, and black peppercorns; cook until fragrant, about 30 seconds.3.Add the sliced onions and cook until soft and light golden, 6 to 8 minutes.TIPKeep the onions light golden, not deeply browned, so the gravy stays smooth and pale. - saute · ~2 min
Build the masala base.
1.Add ginger-garlic paste and sauté for 1 minute until the raw smell fades.2.Add green chili, coriander powder, cumin powder, turmeric powder, and red chili powder.3.Mix well and cook for 30 seconds on low heat.TIPLower the heat before adding the ground spices so they do not scorch in the ghee. - saute · ~6 min
Add the chicken and coat it well.
Add the chicken pieces and salt. Stir well so the chicken gets coated with the onion-spice mixture, then cook for 5 to 6 minutes until it loses its raw color.
- simmer · ~5 min
Stir in the yogurt and nut paste.
1.Lower the heat and add the whisked yogurt in 2 batches, stirring after each addition.2.Add the nut paste and mix until the gravy looks smooth.3.Pour in the water and bring the curry to a gentle simmer.TIPWhisked yogurt added on low heat helps prevent splitting. - simmer · ~18 min
Cook until the chicken is tender.
Cover and simmer on low heat for 15 to 18 minutes, stirring once or twice, until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
- garnish · ~2 min
Finish with cream, garam masala, and coriander leaves.
Stir in the cream and garam masala. Cook uncovered for 2 minutes, then sprinkle the coriander leaves on top.
- serve
Serve the Mughlai Chicken hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blend the soaked cashews and almonds very smooth, or strain the paste, for the signature silky Mughlai gravy.
- 2Keep the onions only light golden; deeply browned onions will darken the curry and make it taste more like a bhuna masala.
- 3Whisk the yogurt until completely smooth and let it come closer to room temperature before adding to reduce the chance of curdling.
- 4Add the yogurt on low heat and stir continuously, especially after the chicken has heated the pan well.
- 5If the gravy thickens too much after adding the nut paste, loosen it with a splash of hot water rather than cold water.
- 6Bone-in pieces are best here because they stay juicy during the gentle simmer and enrich the sauce.
- 7This curry tastes even better after 30 to 60 minutes of resting, when the whole spices and nutty gravy settle into the chicken.
Adapt it for your goals.
Low-spice
Skip one green chili and the red chili powder for a softer, family-friendly Mughlai curry that keeps its rich aroma.
bonelessBoneless
Use boneless chicken thigh pieces for quicker cooking and easier serving, while still keeping the curry tender and succulent.
shahi styleShahi-style
Add a few saffron strands soaked in warm cream at the end for a more royal, festive finish with extra aroma.
lighterLighter
Reduce the cream or omit it entirely; the nut paste and yogurt still give the gravy enough body and richness.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken and yogurt make this curry satisfying and protein-rich, helping turn it into a filling centerpiece meal.
Contains Healthy Fats from Nuts
Cashews and almonds add richness along with nourishing fats and a little plant-based protein to the gravy.
Spice-Based Flavor Without Heavy Heat
Cardamom, cloves, cinnamon, cumin, and coriander add depth and aroma, so the dish feels luxurious without relying on lots of chili.
Frequently asked questions
This usually happens if the heat is too high or the yogurt goes in too quickly. Whisk it well, lower the heat, and add it in batches while stirring.
