Mughlai Chicken Recipe – Royal Creamy Indian Curry
Mughlai Chicken Recipe – Royal Creamy Indian Curry
Mughlai cuisine is known for its rich flavors, creamy textures, and royal heritage. Originating from the kitchens of the Mughal emperors, Mughlai dishes are a perfect blend of aromatic spices, dry fruits, cream, and slow-cooked goodness. These recipes reflect the grandeur of royal feasts and are loved for their indulgent taste and luxurious presentation.
One of the most popular dishes from this cuisine is Mughlai Chicken. This dish combines tender chicken pieces cooked in a creamy, mildly spiced gravy enriched with nuts and aromatic spices. It pairs beautifully with naan, paratha, or fragrant basmati rice. If you want to bring restaurant-style royal flavors into your home kitchen, this Mughlai Chicken recipe is perfect for you.
Mughlai Chicken Recipe
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
1 hour
Servings:
4 people
Ingredients
For Marination:
- 500 grams chicken (bone-in or boneless)
- 1 cup thick curd (yogurt)
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 1 tablespoon lemon juice
For Gravy:
- 2 large onions (finely sliced)
- 2 tomatoes (pureed)
- 10-12 cashews (soaked in warm water)
- 2 tablespoons fresh cream
- 2 tablespoons ghee or oil
- 1 bay leaf
- 3 green cardamoms
- 1 black cardamom
- 4 cloves
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon black pepper powder
- 1 teaspoon kasuri methi
- Salt to taste
- Fresh coriander for garnish
Step-by-Step Cooking Method
Step 1: Marinate the Chicken
In a large bowl, combine curd, ginger-garlic paste, turmeric, red chili powder, garam masala, salt, and lemon juice. Add the chicken pieces and mix well. Cover and let it marinate for at least 30 minutes. For best results, refrigerate for 2 hours.
Step 2: Prepare Cashew Paste
Grind the soaked cashews into a smooth paste using a little water. This will give the gravy its signature richness and creamy texture.
Step 3: Cook the Base
Heat ghee in a heavy-bottomed pan. Add cumin seeds, bay leaf, cardamoms, cloves, and cinnamon. Sauté until aromatic.
Add sliced onions and cook on medium heat until golden brown. This step is crucial because properly browned onions give the gravy depth and sweetness.
Step 4: Add Tomato Puree
Add tomato puree and cook until oil starts separating from the mixture. Stir continuously to avoid burning.
Now add coriander powder, black pepper, and salt. Cook for another 3–4 minutes.
Step 5: Add Cashew Paste and Marinated Chicken
Add the prepared cashew paste and mix well. Cook for 2–3 minutes.
Now add the marinated chicken along with the marinade. Mix thoroughly, cover, and cook on low heat for 20–25 minutes. Stir occasionally.
Step 6: Final Touch
Once the chicken is tender and oil separates from the gravy, add fresh cream and crushed kasuri methi. Simmer for 5 minutes.
Garnish with fresh coriander leaves.
Your rich and creamy Mughlai Chicken is ready to serve!
Tips for Perfect Mughlai Chicken
- Always use thick curd to avoid splitting.
- Cook onions patiently until golden brown.
- Cashew paste should be smooth for a silky gravy.
- You can add a pinch of saffron soaked in milk for extra royal flavor.
- Use ghee instead of oil for authentic Mughlai taste.
Serving Suggestions
Mughlai Chicken tastes best with:
- Butter naan
- Garlic naan
- Tandoori roti
- Jeera rice
- Plain basmati rice
You can also serve it with sliced onions, lemon wedges, and mint chutney for a complete restaurant-style meal experience.
Nutritional Information (Approximate per serving)
- Calories: 420 kcal
- Protein: 28g
- Carbohydrates: 12g
- Fat: 30g
Why You Will Love This Recipe
- Rich and creamy texture
- Mildly spicy and aromatic
- Perfect for special occasions
- Restaurant-style taste at home
- Easy step-by-step method
This Mughlai Chicken recipe is perfect for festivals, family dinners, or whenever you want to cook something royal and indulgent.
