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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
Marinate the Chicken
Prepare the Mughlai Paste
Temper the Spices
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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.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 1230.85 calories per serving with 61.18g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Paste and Chicken
Simmer the Curry
Finish and Garnish
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.
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.
Add 1-2 slit green chilies along with the whole spices during the tempering stage for an extra kick of heat.
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.
The use of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Curd (yogurt) is a good source of calcium and phosphorus, minerals that are crucial for maintaining strong and healthy bones and teeth.
Spices like turmeric, ginger, and garlic contain anti-inflammatory and antioxidant compounds that can help boost immunity and support digestive health.
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.
Mughlai Chicken is a rich and indulgent dish, high in protein from chicken and healthy fats from nuts. However, it's also high in calories and saturated fat due to the use of ghee and cream. It's best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.
Yes, you can substitute the curd with a plant-based yogurt (like coconut or cashew yogurt) and the fresh cream with full-fat coconut cream or a cashew cream paste. Use oil instead of ghee for a fully dairy-free version.
It pairs beautifully with Indian breads like Naan, Tandoori Roti, or Sheermal. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pulao.
Store leftover Mughlai Chicken in an airtight container in the refrigerator for up to 2-3 days. The gravy may thicken upon cooling; you can add a splash of warm water or milk while reheating on the stovetop over low heat.
The gravy can split if you add cold curd to the hot pan or if you boil the curry vigorously after adding the cream. Always use whisked, room-temperature curd and simmer gently on low heat after adding the cream.