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.
2Green ChilliesChopped finely, or use 1 tsp Green Chilli Paste
1tspCoriander Powder
1tspCumin Powder
¼tspTurmeric Powder
½tspRed Chilli Powder
Chicken Curry Base
2tbspGhee
4Cardamom PodsSlightly cracked open
2Bay Leaves
4Cloves
1inchCinnamon Stick
3OnionsDiced finely
1½tspCoriander Powder
1 ½tspCumin Powder
1tspRed Chilli Powder
½tspTurmeric Powder
1tspGaram Masala Powder
Salt
¼tspBlack Pepper Powder
3tbspDouble Cream
4tbspPlain 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.