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+ servings
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
Prep Time 1 hour
Cook Time 15 minutes
Marinade 30 minutes
Total Time 1 hour 45 minutes
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 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
  • 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.

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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