Muglai Chicken

Experience the regal flavors of Mughlai Chicken, a classic Indian dish brimming with luxury and warmth. This recipe combines tender chicken pieces with a rich, velvety gravy made from a blend of cashews, almonds, and aromatic spices like cinnamon, cardamom, and cumin. Whisked yogurt imparts a tangy depth, while fresh cream and milk elevate the dish to a luscious finish. Perfectly balanced with a hint of heat from green chilies and red chili powder, this indulgent curry pairs beautifully with naan, roti, or fragrant basmati rice. Whether for a festive gathering or a cozy family dinner, Mughlai Chicken is a show-stopping delicacy that celebrates the exquisite flavors of Mughal cuisine.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken (bone-in or boneless, cut into medium pieces)
• 2 large Onions (thinly sliced)
• 1 cup Yogurt (whisked)
• 10 pieces Cashews
• 10 pieces Almonds
• 1 tablespoon Ginger garlic paste
• 2 pieces Green chilies (slit)
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 3 tablespoons Cooking oil or ghee
• 2 tablespoons Fresh cream
• 0.5 cup Milk
• 2 pieces Bay leaves
• 1 inch Cinnamon stick
• 3 pieces Green cardamom
• 1.5 teaspoons Salt
• 1 cup Water
• 2 tablespoons Cilantro (chopped, for garnishing)

Directions

Step 1

Soak the cashews and almonds in warm water for 15 minutes. Peel the almonds and blend them with the cashews to form a smooth paste. Set aside.

Step 2

Heat oil or ghee in a heavy-bottomed pan over medium heat. Add cumin seeds, bay leaves, cinnamon stick, and cardamom. Sauté for 30 seconds until fragrant.

Step 3

Add the sliced onions and cook until golden brown, stirring occasionally. This should take about 8-10 minutes.

Step 4

Stir in the ginger garlic paste and green chilies. Cook for another 2 minutes until the raw aroma disappears.

Step 5

Add the chicken pieces and sauté for 5-7 minutes, ensuring they are well-coated in the spices and starting to seal on the outside.

Step 6

Mix in turmeric powder, coriander powder, red chili powder, and salt. Cook for 2 minutes until the spices are well incorporated.

Step 7

Reduce the heat, add the whisked yogurt gradually while stirring to avoid curdling. Let it cook for 5-7 minutes, stirring occasionally.

Step 8

Add the cashew and almond paste, along with the milk. Stir well and let it simmer for another 10 minutes to develop the rich, creamy texture.

Step 9

Sprinkle garam masala and adjust the consistency of the curry with water if needed. Simmer for 5 more minutes.

Step 10

Finally, stir in the fresh cream for extra richness and turn off the heat.

Step 11

Garnish with fresh cilantro and serve hot with naan, roti, or steamed basmati rice.

Nutrition Facts

Serving size	1571.9 grams (1571.9g)

Amount per serving	% Daily Value*
Calories	2098

Total Fat 148.90g	191%
Saturated Fat 38.40g	192%
Polyunsaturated Fat 1.30g
Cholesterol 486mg	162%
Sodium 4089mg	178%
Total Carbohydrate 75.60g	27%
Dietary Fiber 13.60g	49%
Total Sugars 30.80g
Protein 126.10g	252%

Vitamin D 79IU	394%
Calcium 774mg	60%
Iron 14mg	77%
Potassium 2752mg	59%

*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: 62.4%

Protein: 23.5%

Carbs: 14.1%