Mughlai Chicken
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.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 1 tsp of salt.
- c.Mix thoroughly to ensure each piece of chicken is evenly coated.
- d.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
Step 2
- a.Prepare the Mughlai Paste
- b.Soak cashews and almonds in hot water for 20 minutes. After soaking, peel the skin off the almonds.
- c.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').
- d.Remove the fried onions with a slotted spoon and drain them on a paper towel to remove excess oil.
- e.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
Step 3
- a.Temper the Spices
- b.Heat ghee in a heavy-bottomed pot or kadai over medium heat.
- c.Once the ghee is hot, add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves.
- d.Sauté for about 30-45 seconds until they become fragrant and sizzle.
- 4
Step 4
- a.Cook the Paste and Chicken
- b.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.
- c.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.
- d.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
Step 5
- a.Simmer the Curry
- b.Pour in 1 cup of warm water and stir well to combine everything. Scrape the bottom of the pot to release any flavorful bits.
- c.Bring the curry to a gentle boil.
- d.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
Step 6
- a.Finish and Garnish
- b.While the curry simmers, soak the saffron strands in 2 tbsp of warm milk.
- c.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.
- d.Simmer for just 2 more minutes, ensuring the curry does not boil, as this can cause the cream to split.
- e.Turn off the heat. Garnish with freshly chopped coriander leaves and slivered almonds.
- f.Let it rest for 5 minutes before serving hot with naan, roti, or pulao.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying the onions to a perfect golden brown (birista) is crucial for the authentic taste and color of the gravy.
- 2Stir the nut paste continuously on low heat to prevent it from sticking to the bottom of the pan and burning.
- 3Do not boil the curry vigorously after adding cream, as it can cause the cream to split and ruin the texture.
- 4For an even richer flavor, you can marinate the chicken overnight in the refrigerator.
- 5Using full-fat curd and cream will yield the best creamy and rich results.
- 6A pinch of sugar can be added to balance the tanginess of the yogurt and enhance the overall flavor profile.
Adapt it for your goals.
Vegetarian
Replace chicken with 400g of paneer cubes or a mix of vegetables like potatoes, carrots, and peas. Add the paneer or vegetables at the simmering stage and cook until tender.
Nut FreeNut-Free
For a nut-free version, substitute the cashews and almonds with an equal amount of melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the whole spices during the tempering stage for an extra kick of heat.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Source of Healthy Fats
The use of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Bone Health Support
Curd (yogurt) is a good source of calcium and phosphorus, minerals that are crucial for maintaining strong and healthy bones and teeth.
Aromatic Spice Benefits
Spices like turmeric, ginger, and garlic contain anti-inflammatory and antioxidant compounds that can help boost immunity and support digestive health.
Frequently asked questions
One serving of Mughlai Chicken contains approximately 550-650 calories, depending on the cut of chicken and the amount of fat in the cream and yogurt used.