Try this Rich & Creamy Restaurant Style Chicken Everyone Loved It! Mughlai Chicken Recipe

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Whenever I have guests at home, this is the first chicken curry that comes to mind. It’s rich, flavorful, and always gets compliments! This Mughlai Chicken reminds me of daawats where the aroma of brown onions and warm spices filled the house. It’s my go-to mughlai chicken recipe when I want to impress — and now it’s yours too.

🍛 What is Mughlai Chicken?

Mughlai Chicken is a rich, creamy North Indian chicken curry that traces its roots back to the royal kitchens of the Mughal Empire. Known for its rich taste and aroma, this dish features chicken slow-cooked in a creamy gravy made with onions, yogurt, aromatic spices, nuts and cream. It has a mildly spiced, royal flavor — not too spicy but bursting with warmth and richness. Perfect for special occasions, dinner parties, or when you want to recreate that restaurant-style chicken curry at home. Serve this elegant curry after a round of easy Indian appetizers .

Love North Indian Flavours?

This creamy Chicken Mughlai make a great addition to your festive table. If you enjoy rich gravies, tandoori starters, or aromatic pulao, you’ll love exploring more about Mughlai Cuisine – known for its royal, creamy, and flavorful dishes that are popular across North India.

Rich and Delicious Mughlai Chicken Recipe

Mughlai Chicken Recipe

Learn How To Make Rich and Creamy Mughlai Chicken with creamy almond and cashew paste, mildly spicy. Perfect for special occasions!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Video

Ingredients
  

For Marination:
  • 1 kg Chicken (bone-in or boneless)
  • 2 tsp Ginger garlic paste
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kashmiri Red chilli powder
  • 1.5 tbsp Coriander powder
  • 1/5 tsp Zeera powder
  • 1 tsp Salt
For cashew-almond paste:
  • 10 Almonds
  • 10 Cashews
  • 2 tbsp Dessicated coconut
  • 2 Green chillies
  • handful Fresh Coriander
  • 1 tbsp Lemon Juice
  • 2 tbsp Curd
  • 3 Fried brown onions
  • 1/4 cup Water
Whole spices:
  • 1" Cinnamon
  • 5 Cardamom
  • 1 Bay Leaf
  • 5 Cloves
Other ingredients:
  • 200 g Curd
  • 2 tbsp Fresh cream
  • 1/2 tsp Garam masala powder

Method
 

  1. Marinate the chicken with ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, and zeera powder for 30 minutes.
  2. Make a smooth paste of the ingredients listed under cashew-almond paste. The texture should be smooth, not coarse.
  3. Heat oil in a pan, add whole spices, cardamom, cinnamon, bay leaf, cloves and let them crackle to release their aroma and flavour.
  4. Add the marinated chicken and cook on medium-high heat for 4 minutes, stirring continuously.
  5. Cover and cook the chicken for 5 minutes on low heat.
  6. Open the lid and add the cashew-almond paste. Mix well, cover, and cook for 20 minutes.
  7. Add whisked curd while keeping the flame low. Once mixed, increase the flame to high and cook stirring continuously until you see oil floating on top.
  8. Cover and cook the chicken for 6 more minutes on low heat.
  9. Open the lid and add fresh cream, garam masala powder, green chilies, and fresh coriander. Mix well.
  10. Pro Tip:Authentic Mughlai Chicken gravy consistency is on the thick side. If you are serving it with rice at this point, you can add 1/2 cup of water.
  11. Cover the chicken and cook for 3-4 minutes.
  12. Garnish with almonds and cashews. Mughlai chicken is best paired with naan, roomali roti, tandoori roti or steamed basmati rice.
  13. Pro Tip: If time allows, marinate at least for 2 hours or overnight for best results — the flavors penetrate deeper and the meat stays juicy.
  14. Pro Tip: Marinate the Chicken a day ahead of party/dawat to save time.

Video

Tips for Beginners

  • Always turn the flame to low when adding curd, mix well and increase the flame. This is the secret to get that rich, creamy gravy that never splits.
  • Fry onions until golden—not burnt—for best color.
  • Don’t rush the bhunai (sautéing); it builds flavor.
  • If the mughlai chicken gravy gets too thick, adjust with a splash of warm water or milk.
  • Taste before adding salt at the end—spices often contain hidden salt.

    • 🍽️ Pro Cooking Tips & Notes For Perfect Mughlai Chicken

  • Brown onions slowly: Bhunayi is key. Let onions turn golden brown to bring depth and sweetness to the gravy.
  • Use full-fat curd: It enhances richness and prevents curdling. Whisk it well before adding.
  • Don’t rush the bhuna process: Spices must release their oils. Take your time to sauté until the masala becomes deep red-brown.
  • Use Bone-in Chicken: This gives more flavour to the mughlai chicken recipe.
  • Let it rest: Mughlai curries taste even better after resting for a few hours or overnight.
  • Garnish:Top with almonds-cashews, chopped coriander, and a drizzle of fresh cream.

    • 👩‍🍳 Chef’s Note

    This Mughlai Chicken Recipe is my go-to dish whenever I have guests over. The aroma of browned onions and whole spices fills the kitchen, and it always gets people asking for seconds. Cooked slow with love, it’s more than just a curry—it’s comfort in a bowl.

    🎉 Dawat & Weekend Tip

    This dish is a crowd-pleaser! You can easily double the recipe for dawat or special occasions. Pair it with tandoori roti, naan, or saffron pulao and see how quickly it vanishes!

    Frequently Asked Questions

    What is mughlai chicken made of?

    Chicken mughlai is a rich and velvety gravy made with onions, yogurt, aromatic spices, nuts and cream.

    What does chicken mughlai taste like?

    Mughlai Chicken tastes indulgent, aromatic, creamy, and mildly spiced — perfect for festive meals or when you want something comforting and rich.

    What to serve mughlai chicken with?

    Mughlai chicken is best served with butter naan, roomali roti, paratha, plain basmati rice or cashew and raisins pulao for an indulgent touch.

    Is mughlai chicken sweet or spicy?

    It has a mild to medium spice level, making it perfect for those who enjoy creamy gravies without too much heat.

    💬 What Do You Think About This Recipe?

    Have you tried this Mughlai Chicken recipe at home? Did it remind you of Restaurant-style chicken? Share your thoughts in the comments below — your feedback means the world to me! ❤️

    📸 Also, if you make this mughlai chicken recipe, don’t forget to share a photo and tag me on Instagram
    👉 @diningwithayesha using the hashtag #diningwithayesha — I’d love to see your creations!

    🥣Serving Suggestions & Leftover Ideas

    This rich Mughlai Chicken pairs beautifully with soft naan, jeera rice, or even a fragrant saffron pulao. For a well-rounded meal, add a bowl of boondi raita and a crisp onion salad. If you have leftovers, don’t worry — they’re delicious the next day too! I love using them to make quick wraps or even an easy Mughlai chicken biryani. You can also reheat it gently and serve with fresh parathas for a comforting lunch. This dish is perfect for special occasions like Eid, house gatherings, or even a cozy weekend dinner. I often prepare this a few hours in advance because the flavors deepen over time — making it even more irresistible!

    If you enjoyed this Mughlai Chicken, you’ll love my Chicken Akbari recipe, another royal-style delicacy

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