mughlai chicken curry recipe

The Mughlai chicken curry recipe with step by step photos & a video. Mughlai chicken gravy is rich, thick, creamy and mildly spicy gravy. This chicken curry can be served with Roti/Naan or steamed rice.

What is Mughlai chicken?

Mughlai chicken is a chicken curry from Mughlai cuisine. A delicious and creamy chicken curry cooked in onion-tomato gravy.

Mughlai cuisine consists of dishes that were developed during the reign of the Mughal Empire. Basically, Mughlai cuisine is a mix of Persian cuisine and Indian cuisine.

These Mughlai dishes were developed for the Royal family (Mughals) and the soldiers and hence there is heavy use of nuts (almonds & cashew nuts), milk, curd/yogurt, saffron, aromatic spices & clarified butter.

These Mughlai dishes, whether it is Mughlai biryani or curries have incredible taste and flavor. Popular Mughlai dishes include Biryani, Pulao, Mughlai paratha, Chicken Korma, chicken curry and many more. 

What to serve with Mughlai Chicken Curry?

Serve it with Roti, Naan, Parathas, Steamed rice, Jeera rice or Biryani.

Tips to make perfect Mughlai Chicken:

  1. Soak the almonds and cashew nuts in hot water for 15 minutes. Soaking helps the almonds and cashew nuts to become soft. After grinding, it gives the chicken gravy a smooth and creamy texture.
  2. Marinate the chicken for a minimum of 30 minutes or overnight. The longer it marinates, the better it tastes. Cover and keep the marinated chicken in the refrigerator overnight.
  3. While frying the onions to make birista, first heat oil on medium flame. Once the oil is hot then start frying the onions. Keep stirring it continuously to avoid burning. When the onions start to become light brown then lower the flame and fry it stirring continuously for 2 more minutes. Take it out. Further cooking continues after taking it out on a plate.
  4. Use fried onions (birista) in two parts. 3/4 th of the fried onions will be used for making the paste (it will give a smooth texture to the gravy) and the remaining 1/4 th will be used at the end. This will add some texture to the gravy.
  5. Fry the marinated chicken on high flame uncovered for 5 minutes. It will seal the juices of the chicken inside. Then cook it until the chicken is cooked.

How to make Mughlai chicken recipe with step by step photos:

Preparations to be done   

  1. Soak cashew nuts and almonds in hot water for 15 minutes. After 15 minutes, remove the skin of the almonds. Keep it aside.
  2. Marinate the chicken with ginger garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder & salt. Mix it well and marinate it for 30 minutes. Keep it aside.step by step collage of marinating the chicken to make mughlai chicken
  3. Next, fry the onions to make birista. Heat oil in a kadhai/pan, over medium flame. Fry sliced onions until light golden brown. Spread it on a plate to cool down. Take out 1/4th of fried onions on another plate to be used later.frying the onions to make birista for mughlai chicken
  4. In a mixer jar, add 3/4 th of the fried onions, cashew nuts, and almonds. Add curd and grind it to a fine paste. Keep it aside.making the almond,cashew & fried onion paste for chicken mughlai

Making Mughlai chicken recipe

  1. Heat oil (the same oil used to fry onions) on low flame and add clarified butter to it. Add whole spices and sauté for a minute.
  2. Keep the flame on high, add marinated chicken and fry it for 5 minutes. Now cover & cook for 10 minutes over medium flame until oil starts to separate from the spices. Stir it in between to avoid burning. step by step collage of frying the marinated chicken with spices
  3. Add onion, cashew nuts and almonds paste. Cook it for 3-4 minutes until oil separates.
  4. Add 1 cup of water & salt (as per taste). Be careful while adding salt, we have already added salt while marinating the chicken. Cover & cook until chicken is cooked.step by step collage of adding onion paste, salt and water to make chicken curry
  5. Add ¼ th of the fried onions, green chilies, cream, chicken masala powder & coriander leaves. Mix it well. Cover & cook for 5 minutes and switch off the flame.
  6. Mughlai chicken curry is ready to serve.step by step collage of addition of fried onion, green chilies, cream & chicken masala powder
  7. Serve the chicken curry hot with Naan/Roti or steamed rice.
Close up of Mughlai chicken curry in black non-stick pan

Mughlai chicken curry recipe-How to make North Indian Chicken Mughlai recipe

Mughlai chicken curry – chicken cooked in thick, mildly spicy & creamy onion-tomato gravy. Serve with Roti/Naan, jeera rice, or steamed rice.
Course Main
Cuisine Mughlai
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people
Calories 413kcal
Author Preeti Nayak

Ingredients

To marinate the chicken:

  • 500 gm chicken, cut into bite-size pieces
  • 2 tbsp ginger-garlic paste, adrak lasan ka paste
  • 1 tsp Kashmiri red chili powder, lal mirch powder
  • 1/4 tsp turmeric powder, haldi powder
  • 1 tsp coriander powder, dhaniya powder
  • 1/2 tsp cumin powder, jeera powder
  • Salt to taste

To fry onions (birista):

  • 1/4 cup oil
  • 3 medium-size onions, sliced

To make the onion paste:

  • fried onions, (use 3/4th quantity of the fried onions)
  • 7 cashews, kaju
  • 7 almonds, (remove the skin), badam
  • ½ cup curd (or yogurt), dahi

Other ingredients:

  • 2 tsp clarified butter, ghee
  • 3 green chilies
  • 1/2 tsp chicken masala powder
  • 1/4 cup chopped coriander leaves
  • 1/4 cup cream

Instructions

Preparations to be done

  • Soak cashew nuts and almonds in hot water for 15 minutes. After 15 minutes, remove the skin of the almonds. Keep it aside.
  • Marinate the chicken with ginger garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder & salt. Mix it well and marinate it for 30 minutes. Keep it aside.
  • Next, fry the onions to make birista. Heat oil in a kadhai/pan, over medium flame. Fry sliced onions until light golden brown. Spread it on a plate to cool down. Take out 1/4th of fried onions in another plate to be used later.
  • In a mixer jar, add 3/4th of the fried onions, cashews and almonds. Add curd and grind it to a fine paste. Keep it aside.

Making Mughlai chicken recipe

  • Heat oil (the same oil used to fry onions) on low flame and add clarified butter to it. Add whole spices and sauté for a minute.
  • Keep the flame on high, add marinated chicken and fry it for 5 minutes. Now cover & cook for 10 minutes over medium flame until oil starts to separate from the spices. Stir it in between to avoid burning.
  • Add onion, cashew nuts, and almonds paste. Cook it for 3-4 minutes until oil separates.
  • Add 1 cup of water & salt (as per taste). Be careful while adding salt, we have already added salt while marinating the chicken. Cover & cook until chicken is cooked.
  • Add ¼ th of the fried onions, green chilies, cream, chicken masala powder & coriander leaves. Mix it well. Cover & cook for 5 minutes and switch off the flame.
  • Mughlai chicken curry is ready to serve.
  • Serve chicken Mughlai hot with Naan/Roti or steamed rice.

Video

Notes

  1. Soaking the almonds and cashew nuts help them to become soft faster.
  2. Keep an eye on onions while frying it. Once it starts to get brown, immediately take it out. We need caramelized onions that give sweet taste to the chicken curry. If it gets burnt then it will taste bitter.
  3. Before adding salt to the gravy, taste the gravy and add salt accordingly.
  4. Adding green chilies is optional but it gives a nice flavor to the curry. If you prefer less spicy then avoid it.
  5. Skip adding chicken masala at the end if you prefer less spicy.

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Mughlai chicken cooked in rich, creamy and mildly spicy onion-tomato gravy

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