Chicken Mughlai is a creamy Indian curry from North India. Despite the long ingredient list, it is an easy to make dish and less involved then other Mughal recipes.
Chicken Mughlai
This recipe is made by toasting whole spices and combining with Chicken, caramelised Onions and Cashews. This is a deliciously warming, rich and aromatic recipe. It is delicious served with Jeera Rice, Naan, Roti or Paratha.
ingredients used in chicken ghee roast
It may feel like the ingredient list is never ending but the recipe itself is very easy to make and the result is divine!
- Cashews
- Ginger
- Garlic
- Greek Chillies
- Onions
- Ghee
- Cardamom
- Bay Leaf
- Cloves
- Cinnamon
- Coriander Powder
- Cumin Powder
- Chilli Powder
- Turmeric Powder
- Salt
- Garam Masala Powder
- Black Pepper Powder
- Chicken Legs/Thighs
- Cream
- Yoghurt
How to make Chicken Mughlai
Soak Cashews in hot Water and set aside.
Marinade Chicken in Ginger, Garlic, Green Chilli and Ground Spices for 30 minutes, then fry for 10 minutes. Remove from Oil and set aside.
Heat Ghee and add Whole Spices. Cook for 2 minutes till fragrant.
Add Onions. Cook for 20 minutes until a deep golden brown. Grind to a paste with Cashews and water.
Add back to pan with ground Spices. Cook for 2 – 3 minutes.
Add Chicken and 3 – 4 tbsp of Water. Cover and cook on low for 35 minutes.
Stir in Cream and Yoghurt.
Simmer on low for 1 minute.
Garnish with Coriander.
top tips for making chicken mughlai:
- It is important to soak the Cashews in hot water beforehand so that they are easier to grind down into a creamy paste.
- I prefer to use bone in, skinless Thighs or Drumsticks or both in this recipe. It makes for a more flavourful dish and the chicken remains juicy and tender.
- This is a recipe that becomes more flavoursome with time, so it is better eaten a few hours after cooking because the flavours continue to develop.
- For best results (especially if using bone in meat), marinade the Chicken for 2 hours or overnight.
how to make ahead
more indian chicken recipes you may enjoy:
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Chicken Mughlai
Chicken Mughlai is made by toasting whole spices and combining with Chicken, caramelised Onions and Cashews. This is a deliciously warming, rich and aromatic recipe. It is delicious served with Jeera Rice, Naan, Roti or Paratha.
Ingredients
Cashew Paste
- 15 Cashews
Chicken Marinade
- 6 Chicken Thighs or Drumsticks Bone in, Skin Off
- 2 tbsp Oil
- 8 Garlic Cloves Crushed
- 2 inches Ginger Crushed
- 2 Green Chillies Chopped finely, or use 1 tsp Green Chilli Paste
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- ¼ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
Chicken Curry Base
- 2 tbsp Ghee
- 4 Cardamom Pods Slightly cracked open
- 2 Bay Leaves
- 4 Cloves
- 1 inch Cinnamon Stick
- 3 Onions Diced finely
- 1½ tsp Coriander Powder
- 1 ½ tsp Cumin Powder
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- Salt
- ¼ tsp Black Pepper Powder
- 3 tbsp Double Cream
- 4 tbsp Plain Yoghurt
Instructions
Cashew Paste
-
Soak Cashews in hot Water and set aside.
Chicken Marinade
-
Marinade Chicken in all the ingredients listed under Chicken Marinade and set aside for 30 minutes. Fry over medium heat for 10 minues turning midway. Remove from Oil and set aside.
Chicken Curry Base
-
Heat Ghee and add Cardamom, Bay Leaves, Cloves and Cinnamon. Cook for 2 minutes till fragrant.
-
Add Onions. Cook for 20 minutes until a deep golden brown. Grind to a paste with Cashews and water.
-
Add Onion & Cashew paste to pan with Coriander Powder, Cumin Powder, Red Chilli Powder, Turmeric Powder and Garam Masala Powder. Cook for 5 minutes over medium high heat.
-
Add Chicken and 3 - 4 tbsp of Water. Cover and cook on low for 35 minutes.
-
Stir in Cream and Yoghurt. Simmer on low for 1 minute. Garnish with Coriander.
Recipe Notes
top tips for making chicken mughlai:
- It is important to soak the Cashews in hot water beforehand so that they are easier to grind down into a creamy paste.
- I prefer to use bone in, skinless Thighs or Drumsticks or both in this recipe. It makes for a more flavourful dish and the chicken remains juicy and tender.
- This is a recipe that becomes more flavoursome with time, so it is better eaten a few hours after cooking because the flavours continue to develop.
- For best results (especially if using bone in meat), marinade the Chicken for 2 hours or overnight.
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