Mughlai Chicken Recipe

A rich and creamy North Indian dish made with aromatic spices, nuts, and yogurt.

Mughlai Chicken Recipe

Mughlai chicken

Ingredients:

For the Chicken Marinade:

  • 500g chicken (bone-in or boneless)
  • ½ cup yogurt
  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon red chili powder

For the Mughlai Gravy:

  • 2 tablespoons oil or ghee
  • 1 large onion (sliced)
  • 2 tablespoons cashews
  • 1 tablespoon almonds (optional)
  • 2 green chilies (slit)
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon cardamom powder
  • ½ teaspoon black pepper powder
  • ½ teaspoon nutmeg powder (optional)
  • ½ cup fresh cream
  • ½ cup milk
  • ½ cup water (as needed)
  • Salt to taste
  • 1 teaspoon rose water or kewra water (optional)

For Garnishing:

  • 1 tablespoon fresh cream
  • Chopped coriander leaves
  • Sliced almonds or cashews

Instructions:

Step 1: Marinate the Chicken

  1. In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.
  2. Add the chicken pieces, coat well, and let it marinate for at least 30 minutes (or overnight for better flavor).

Step 2: Prepare the Mughlai Paste

  1. Heat 1 tablespoon oil/ghee in a pan.
  2. Add sliced onions and sauté until golden brown.
  3. Add cashews and almonds and roast for 1 minute.
  4. Let it cool, then blend into a smooth paste with a little water.

Step 3: Cook the Mughlai Chicken

  1. Heat the remaining 1 tablespoon oil/ghee in a pan.
  2. Add cumin seeds, then add ginger-garlic paste and sauté until fragrant.
  3. Add the marinated chicken and cook for 8-10 minutes until lightly browned.
  4. Now, add the onion-cashew paste and cook for 5 minutes.
  5. Mix in coriander powder, black pepper, garam masala, cardamom powder, and nutmeg powder.
  6. Pour in milk and fresh cream, stir well, and cook on low heat for 15 minutes until the chicken is tender.
  7. Add rose water/kewra water for a royal aroma (optional).

Step 4: Serve

  • Garnish with cream, chopped coriander, and sliced almonds.
  • Serve hot with naan, roti, or rice.

Tips for the Best Mughlai Chicken

✅ Slow cook for a rich and deep flavor.
✅ Use ghee instead of oil for an authentic taste.
✅ Marinate longer for more tender chicken.
✅ For extra creaminess, add more cashews and almonds.

Would you like a spicier version or a restaurant-style version? 😊