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mughlai chicken recipe

Mughlai Chicken Recipe

Mughlai chicken is a popular north Indian chicken curry recipe famous for a signature dark brown nutty flavored gravy. Tender chicken cooked with korma spices, yogurt, cream, cashew, and almond paste makes it the best recipe for Mughal cuisine.
5 from 4 votes
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Course: Main Course
Cuisine: Indian, Pakistani
Keyword: mughlai chicken
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 Persons
Calories: 446kcal
Author: Hinz

Ingredients

  • 600 g Chicken
  • 1.5 tablespoon oil
  • 2 Onion Slices (Medium size)
  • Whole Garam Masala:
  • 1 Bay leaf
  • ½ teaspoon Cumin seeds
  • 6 Cloves Cloves
  • 5 Green Cardamom
  • 3 sticks Cinnamon Sticks 3"
  • 2 teaspoon Ginger Garlic Paste
  • Salt – To Taste
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • 2 tablespoon Yoghurt
  • 1 teaspoon Garam Masala Powder
  • 200 ml Water
  • 2 teaspoon Almond & Cashews Paste
  • 3 Green Chillies
  • 1 tablespoon Fresh Cream
  • Ginger For Garnish

Instructions

  • 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!

Video

Notes

  • Use chicken with bones as it makes the perfect taste of gravy. If you are using boneless chicken breast then add chicken broth in the place of water.
  • Use Indian onion to fry. It's a purple onion.
  • Make sure the Onion needs to be finely sliced to get a crispy texture.
  • If your onion seems to be soggy then keep it in the freezer to get hard.
    It's important to soak the almonds and cashews to make a smooth texture of the gravy.
    Always soak the nuts in hot boiling water to make a perfect paste.
    Mughlai chicken gravy needs to be viscous and thick so don't make it runny.

Nutrition

Calories: 446kcal