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Home » Recipes

Published: Mar 29, 2021. Post Updated: Mar 29, 2021

Home » Recipes

Chicken Mughlai

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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 in a blue dish with coriander on top

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.

Chicken drumsticks frying in oil

Heat Ghee and add Whole Spices. Cook for 2 minutes till fragrant. 

Whole spices frying on ghee in pot

Add Onions. Cook for 20 minutes until a deep golden brown. Grind to a paste with Cashews and water.

Onions added to pot

Add back to pan with ground Spices. Cook for 2 - 3 minutes.

Onion paste and cashew paste added to pot

Ground Spices added to pot

Add Chicken and 3 - 4 tablespoon of Water. Cover and cook on low for 35 minutes.

Chicken added to pot

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

Fridge – This recipe can be made up to 2 days ahead.
 
Freezer – The cooked recipe can also be frozen in an airtight container for up to 2 months.

more indian chicken recipes you may enjoy:

Chicken Ghee Roast

Tawa Chicken

Chicken Curry

Chicken Makhani

Chicken Chaap

Patiala Chicken

**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 in a blue dish with coriander on top

Chicken Mughlai

Safira
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.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 15 minutes mins
Marinade 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Dinner
Cuisine Indian
Servings 6
Calories 320 kcal

Ingredients
  

Cashew Paste

  • 15 Cashews

Chicken Marinade

  • 6 Chicken Thighs or Drumsticks Bone in, Skin Off
  • 2 tablespoon Oil
  • 8 Garlic Cloves Crushed
  • 2 inches Ginger Crushed
  • 2 Green Chillies Chopped finely, or use 1 teaspoon Green Chilli Paste
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Red Chilli Powder

Chicken Curry Base

  • 2 tablespoon Ghee
  • 4 Cardamom Pods Slightly cracked open
  • 2 Bay Leaves
  • 4 Cloves
  • 1 inch Cinnamon Stick
  • 3 Onions Diced finely
  • 1½ teaspoon Coriander Powder
  • 1 ½ teaspoon Cumin Powder
  • 1 teaspoon Red Chilli Powder
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala Powder
  • Salt
  • ¼ teaspoon Black Pepper Powder
  • 3 tablespoon Double Cream
  • 4 tablespoon 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 tablespoon of Water. Cover and cook on low for 35 minutes.
  • Stir in Cream and Yoghurt. Simmer on low for 1 minute. Garnish with Coriander.

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.

Storage 

Fridge – This recipe can be made up to 2 days ahead.
 
Freezer – The cooked recipe can also be frozen in an airtight container for up to 2 months.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 24gFat: 20gSaturated Fat: 7gTrans Fat: 1gCholesterol: 132mgSodium: 166mgPotassium: 483mgFiber: 3gSugar: 4gVitamin A: 165IUVitamin C: 8mgCalcium: 75mgIron: 2mg
Keyword Mughal Chicken
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Picture of site owner Safira

hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

More about me →

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