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Indulge in this luxurious Mughlai chicken curry. Tender chicken pieces are simmered in a rich, creamy gravy made from cashews, almonds, and poppy seeds, delicately flavored with saffron and aromatic spices.
For 4 servings
Prepare Pastes and Saffron Milk
Marinate the Chicken
Prepare Birista (Fried Onions)
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Indulge in this luxurious Mughlai chicken curry. Tender chicken pieces are simmered in a rich, creamy gravy made from cashews, almonds, and poppy seeds, delicately flavored with saffron and aromatic spices.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 402.7 calories per serving with 33.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Build and Simmer the Gravy
Finish and Garnish
Replace the chicken with 250g of paneer cubes and a cup of mixed vegetables like peas and carrots. Add the paneer in the last 5 minutes of simmering to keep it soft.
For an even more decadent version, increase the amount of cashews and almonds to 3 tbsp each and use 1/4 cup of fresh cream.
If you prefer more heat, add 1-2 slit green chilies along with the whole spices in step 4.
Use 500g of boneless, skinless chicken thighs or breast, cut into 1.5-inch pieces. Reduce the simmering time in step 6 to 10-12 minutes as boneless chicken cooks faster.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The almonds and cashew nuts in the gravy provide monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Nuts and seeds are packed with essential minerals like magnesium, zinc, and phosphorus, which play vital roles in bone health, immunity, and energy metabolism.
Spices like cinnamon, cloves, and cardamom are known for their antioxidant and anti-inflammatory properties, contributing to overall wellness.
One serving of Murg ka Mokul contains approximately 470-500 calories, primarily from the chicken, ghee, and nuts. This can vary based on the cut of chicken and the amount of fat in the cream and curd used.
Murg ka Mokul is a rich and indulgent dish, so it's best enjoyed in moderation. It is a good source of protein from chicken and healthy fats from nuts. To make it healthier, you can use low-fat curd and cream, and reduce the amount of ghee.
If you don't have poppy seeds, you can substitute them with 1 tablespoon of melon seeds (magaz) or simply increase the quantity of cashews by 1 tablespoon. This will help maintain the thickness and creamy texture of the gravy.
Yes, this curry tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or milk if the gravy has thickened too much.
A grainy gravy is usually due to the nut paste not being ground finely enough. Ensure you soak the nuts and seeds properly and grind them with a little water until they form a completely smooth, paste-like consistency.
This creamy curry pairs beautifully with Indian breads like Naan, Sheermal, or Tandoori Roti. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pulao.