Loading...
A rustic and aromatic Mughlai chicken curry where whole spices are the star. Tender chicken pieces are slow-cooked in a yogurt-based gravy, infusing them with fragrant, robust flavors. A true delight for spice lovers.
For 4 servings
Marinate the Chicken
Prepare the Birista (Fried Onions)
Bloom the Whole Spices
A heart-healthy, low-sodium version of the classic Mughlai Nargisi Kofta, where spiced mutton meatballs encase boiled eggs, simmered in a rich, salt-free gravy flavored with aromatic spices and herbs.
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
A rustic and aromatic Mughlai chicken curry where whole spices are the star. Tender chicken pieces are slow-cooked in a yogurt-based gravy, infusing them with fragrant, robust flavors. A true delight for spice lovers.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 458.03 calories per serving with 47.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Simmer the Curry
Garnish and Serve
Replace chicken with mutton (goat meat) to make 'Gosht Khada Masala'. Increase the simmering time to 45-60 minutes or until the mutton is tender. You may need to add more water.
Add 2-3 slit green chillies along with the whole spices for an extra kick of heat.
Stir in 2 tablespoons of fresh cream or a swirl of ghee at the end of cooking for a richer finish.
For a 'dhungar' or smoky flavor, place a small steel bowl in the center of the finished curry. Add a piece of live charcoal, pour half a teaspoon of ghee over it, and immediately cover the pan for 2-3 minutes.
Chicken is a high-quality lean protein, essential for muscle building, tissue repair, and maintaining overall body function.
The blend of whole spices like turmeric, ginger, garlic, and cloves contains powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system.
Spices like cumin, peppercorns, and ginger are known to stimulate digestive enzymes, while the probiotics in curd promote a healthy gut microbiome.
To prevent curdling, always use full-fat curd at room temperature. Whisk it thoroughly until it's completely smooth before adding it to the marinade. Also, when cooking the chicken, do so on medium-high heat initially, stirring continuously until the yogurt mixture thickens.
Yes, you can use boneless chicken breast or thigh pieces. However, reduce the final simmering time to 15-20 minutes to avoid overcooking the chicken, which can make it dry and tough.
'Khada Masala' translates to 'whole spices'. Unlike powdered spices, whole spices release their aromatic oils slowly during the cooking process, infusing the dish with a deep, complex, and fragrant flavor profile that is less pungent and more nuanced.
Murgh Khada Masala can be part of a balanced diet. It's a good source of protein from chicken and probiotics from yogurt. The whole spices offer various health benefits. However, it contains a moderate amount of fat from oil and ghee, so it should be consumed in moderation.
One serving of Murgh Khada Masala contains approximately 500-550 calories, depending on the cut of chicken used and the amount of oil and ghee.