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    Home » Recipes

    29th March 2021 Dinner

    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 tbsp 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
    5 from 3 votes
    Print

    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.

    Course Dinner
    Cuisine Indian
    Keyword Mughal Chicken
    Prep Time 1 hour
    Cook Time 15 minutes
    Marinade 30 minutes
    Total Time 1 hour 45 minutes
    Servings 6
    Calories 320 kcal
    Author Safira

    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

    1. Soak Cashews in hot Water and set aside.

    Chicken Marinade

    1. 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

    1. Heat Ghee and add Cardamom, Bay Leaves, Cloves and Cinnamon. Cook for 2 minutes till fragrant. 

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

    3. 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.

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

    5. 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.

    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 Facts
    Chicken Mughlai
    Amount Per Serving
    Calories 320 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 7g44%
    Trans Fat 1g
    Cholesterol 132mg44%
    Sodium 166mg7%
    Potassium 483mg14%
    Carbohydrates 12g4%
    Fiber 3g13%
    Sugar 4g4%
    Protein 24g48%
    Vitamin A 165IU3%
    Vitamin C 8mg10%
    Calcium 75mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    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.

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    37 shares