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Rich and Delicious Mughlai Chicken Recipe
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Mughlai Chicken Recipe

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

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

Instructions

  • Marinate the chicken with ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, and zeera powder for 30 minutes.
  • Make a smooth paste of the ingredients listed under cashew-almond paste. The texture should be smooth, not coarse.
  • Heat oil in a pan, add whole spices, cardamom, cinnamon, bay leaf, cloves and let them crackle to release their aroma and flavour.
  • Add the marinated chicken and cook on medium-high heat for 4 minutes, stirring continuously.
  • Cover and cook the chicken for 5 minutes on low heat.
  • Open the lid and add the cashew-almond paste. Mix well, cover, and cook for 20 minutes.
  • 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.
  • Cover and cook the chicken for 6 more minutes on low heat.
  • Open the lid and add fresh cream, garam masala powder, green chilies, and fresh coriander. Mix well.
  • 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.
  • Cover the chicken and cook for 3-4 minutes.
  • Garnish with almonds and cashews. Mughlai chicken is best paired with naan, roomali roti, tandoori roti or steamed basmati rice.
  • 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.
  • Pro Tip: Marinate the Chicken a day ahead of party/dawat to save time.

Video