Mughlai Chicken Nigella Lawson

Indulge in the luxurious flavors of Mughlai Chicken, a signature recipe inspired by Nigella Lawson that brings the opulence of Mughal-era cuisine to your table. This dish combines tender chicken marinated in spiced Greek yogurt with a rich, aromatic gravy made from a creamy cashew-almond paste, fragrant whole spices like cinnamon and cardamom, and a hint of nutty nigella seeds. Slow-cooked to perfection in ghee for a silky texture, it's finished with a swirl of heavy cream and a touch of garam masala for a tantalizing depth of flavor. Perfectly paired with naan, paratha, or steamed basmati rice, this recipe is an irresistible centerpiece for any special occasion or lavish weeknight dinner. A true celebration of regal Indian cooking!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 kg Chicken (bone-in or boneless, cut into medium pieces)
• 200 g Greek yogurt
• 2 tbsp Ginger-garlic paste
• 4 medium Onions (finely sliced)
• 4 tbsp Ghee (clarified butter) or vegetable oil
• 20 pieces Cashew nuts
• 15 pieces Almonds (blanched and peeled)
• 100 ml Milk
• 1 tsp Nigella seeds (kalonji)
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam masala
• 1 piece Cinnamon stick
• 4 pieces Green cardamom pods
• 3 pieces Cloves
• 1 piece Bay leaf
• 1 tsp Salt
• 1 tsp Sugar
• 100 ml Heavy cream
• 2 tbsp Fresh cilantro leaves (for garnish)

Directions

Step 1

Marinate the chicken with Greek yogurt, ginger-garlic paste, coriander powder, and cumin powder. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Step 2

Soak the cashew nuts and almonds in warm water for 15 minutes. Drain and blend them with milk into a smooth paste. Set aside.

Step 3

Heat the ghee in a large pan over medium heat. Add the cinnamon stick, green cardamom, cloves, bay leaf, and nigella seeds. Sauté for 1-2 minutes until aromatic.

Step 4

Add the sliced onions and cook, stirring frequently, until golden brown. Remove half the fried onions and set them aside for garnish.

Step 5

Add the marinated chicken to the pan and cook for 8-10 minutes, stirring occasionally, until the chicken starts to brown.

Step 6

Stir in the cashew-almond paste and mix well. Add salt and sugar, then lower the heat and cover the pan. Cook for another 15-20 minutes, stirring occasionally, until the chicken is tender and fully cooked.

Step 7

Stir in the heavy cream and garam masala. Simmer for another 5 minutes to let the flavors meld.

Step 8

Garnish with the reserved fried onions and fresh cilantro leaves. Serve hot with naan, paratha, or basmati rice.

Nutrition Facts

Serving size	969.4 grams (969.4g)

Amount per serving	% Daily Value*
Calories	1591

Total Fat 119.30g	153%
Saturated Fat 59.70g	299%
Polyunsaturated Fat 0.10g
Cholesterol 286mg	95%
Sodium 2754mg	120%
Total Carbohydrate 90.00g	33%
Dietary Fiber 16.60g	59%
Total Sugars 34.60g
Protein 32.60g	65%

Vitamin D 45IU	227%
Calcium 580mg	45%
Iron 9mg	48%
Potassium 1598mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.6%

Protein: 8.3%

Carbs: 23.0%