Mughlai Chicken Recipe | Delicious Mughlai Chicken Gravy - Today sharing one of the best chicken gravy recipes that foodies love to eat due to unique flavour. The blend of cream and nutty ingredients makes it scrumptious also execute tempting gravy texture that people loves to eat.
Normally 'Mughlai chicken recipe' famous as royal or shahi chicken cook with different ways but this recipe is simple and most restaurants are making this recipe in a similar way.
For your convenience, you can also watch Mughlai chicken recipe video to follow quick steps.
At Hinz cooking, you will find the different variety of chicken curry recipes so if you are looking something other then explore the chicken recipe link. All our recipes come with videos so its easy for you to watch to quickly note down the step by step process.
So let's move to Hinz Kitchen and make this mouthwatering Mughlai chicken. You can also share this recipe video to your friend and family!
SEE ALSO: Matar Pulao Recipe | Afghani Chicken Recipe | Chicken Yakhni Pulao Recipe
Mughlai Chicken Recipe Video
Mughlai Chicken Recipe Card
Ingredients
Chicken 600 gms
oil - 1.5 Tbsp
Onion Slices - 2 Medium size
Whole Garam Masala:
Bay leaves - 1
Cumin seeds - ½ Tsp
Cloves - 6
Green Cardamom - 5
Cinnamon Sticks - 3x3 inches
Ginger Garlic Paste - 2 Tsp
Salt - To Taste
Red Chilli Powder - 1 Tsp
Turmeric Powder - 1 Tsp
Coriander Powder - 1 Tsp
Yoghurt - 2 Tbsp
Garam Masala Powder - 1 Tsp
Water - 200 ml
Almond & Cashews Paste - 2 Tsp
Green Chillies - 3
Fresh Cream - 1 Tbsp
Ginger - For Garnish
Method
- In a pan, add oil and heat it up.
- Also, add onion slices and fry to get golden brown colour.
- Take out onions and crushed with hands.
- Now in the same pan, add whole garam masala and heat it up to make it aromatic.
- Then add ginger garlic paste and saute for a few minutes.
- Add spices - salt, red chilli powder, turmeric powder and coriander powder and cook for a few minutes until the oil comes over the surface.
- Next, add chicken and cook on high heat until the chicken changes the color.
- Add crushed onion in chicken and mix well.
- Now add yoghurt and cook on high heat until the yoghurt forms a gravy.
- Add water and mix well.
- Sprinkle garam masala.
- Cover for 25 minutes to tender the chicken.
- After 25 minutes, add cashews and almond paste and cover for 10 minutes. (In a blender add soaked cashews and almonds with little water to make the paste).
- Pour cream and mix well.
- Again cover for 5 minutes to bring oil on the surface.
- Mughlai Chicken Gravy is ready to serve!
Happy watching and Have a happy eating time.
You can also check other Chicken recipes at Hinz cooking collection. We prepare a variety of foods for breakfast, lunch and dinner so if you have any suggestion to prepare food based on your interest you can also share with us in a comment section or join us on Facebook to be an interactive part of Hinz cooking food community.
Recommended: 5 Chicken Curry Recipes Indian Style
You Might Like
Mughlai Chicken Recipe - Mughlai Chicken Gravy
Materials
- Ingredients
- Chicken 600 gms
- oil – 1.5 Tbsp
- Onion Slices – 2 Medium size
- Whole Garam Masala:
- Bay leaves – 1
- Cumin seeds – ½ Tsp
- Cloves – 6
- Green Cardamom – 5
- Cinnamon Sticks – 3×3 inches
- Ginger Garlic Paste – 2 Tsp
- Salt – To Taste
- Red Chilli Powder – 1 Tsp
- Turmeric Powder – 1 Tsp
- Coriander Powder – 1 Tsp
- Yoghurt – 2 Tbsp
- Garam Masala Powder – 1 Tsp
- Water – 200 ml
- Almond & Cashews Paste – 2 Tsp
- Green Chillies – 3
- Fresh Cream – 1 Tbsp
- Ginger – For Garnish
Instructions
- Method
- In a pan, add oil and heat it up.
- Also, add onion slices and fry to get golden brown colour.
- Take out onions and crushed with hands.
- Now in the same pan, add whole garam masala and heat it up to make it aromatic.
- Then add ginger garlic paste and saute for a few minutes.
- Add spices – salt, red chilli powder, turmeric powder and coriander powder and cook for a few minutes until the oil comes over the surface.
- Next, add chicken and cook on high heat until the chicken changes the color.
- Add crushed onion in chicken and mix well.
- Now add yoghurt and cook on high heat until the yoghurt forms a gravy.
- Add water and mix well.
- Sprinkle garam masala.
- Cover for 25 minutes to tender the chicken.
- After 25 minutes, add cashews and almond paste and cover for 10 minutes. (In a blender add soaked cashews and almonds with little water to make the paste).
- Pour cream and mix well.
- Again cover for 5 minutes to bring oil on the surface.
- Mughlai Chicken Gravy is ready to serve!
Leave a Reply