Mughlai Chicken is a luxurious dish from Mughal cuisine, featuring chicken marinated in yogurt and spices. The dish is cooked in a creamy gravy made with cashews or almonds, fresh cream, and aromatic spices like cinnamon, cloves, and cardamom. Golden fried onions and tomato puree form the flavorful base of the dish. Simmering the chicken ensures it absorbs all the rich flavors. Garnished with coriander, saffron, and fried onions, it pairs perfectly with naan, paratha, or rice. This royal recipe is ideal for special occasions or indulgent meals.
Ingredients
- For the Marinade:
- 500g chicken (bone-in or boneless)
- 1/2 cup yogurt
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- For the Gravy:
- 2 tablespoons oil or ghee
- 2 large onions, finely sliced
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 10-12 cashews or almonds (soaked and ground into a paste)
- 1/2 cup fresh cream
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon cardamom powder
- 1 bay leaf
- 2-3 cloves
- 1 cinnamon stick
- Salt to taste
- Garnish:
- Fresh coriander leaves, chopped
- A few strands of saffron soaked in warm milk (optional)
Steps To Make Mughlai Chicken
1. Marinate the Chicken
- Wash the chicken pieces and pat them dry.
- In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
- Add the chicken to this marinade, ensuring all pieces are well-coated.
- Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
2. Prepare the Base
- Heat oil or ghee in a heavy-bottomed pan.
- Add whole spices: bay leaf, cloves, and cinnamon. Saut until aromatic.
- Add sliced onions and fry until golden brown. Remove a portion for garnishing.
- Stir in the ginger-garlic paste and saut for 1-2 minutes until the raw smell disappears.
3. Cook the Chicken
- Add the marinated chicken to the pan and cook on medium heat for 5-7 minutes until the chicken changes color.
- Stir in the tomato puree and cook for another 5 minutes until the oil separates.
4. Prepare the Gravy
- Add the cashew or almond paste to the pan and mix well.
- Sprinkle turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook for 3-4 minutes, stirring continuously.
- Pour in about 1 cup of water to adjust the consistency and let the chicken simmer on low heat for 15-20 minutes.
5. Add the Creamy Touch
- Stir in the fresh cream and mix well.
- Add garam masala and cardamom powder for the final aromatic touch.
- Simmer for another 5 minutes until the gravy thickens and coats the chicken.
6. Garnish and Serve
- Garnish with fried onions, chopped coriander leaves, and saffron milk (if using).
- Serve hot with naan, paratha, or steamed rice for an authentic Mughlai experience.
Tips for Perfect Mughlai Chicken
- Marination: Marinating the chicken for a longer duration enhances the flavor.
- Nuts: For an even richer gravy, you can use a mix of cashews and almonds.
- Spices: Freshly ground spices elevate the dish's aroma and taste.
- Consistency: Adjust the thickness of the gravy by varying the amount of water or cream.
Enjoy the royal flavors of Mughlai Chicken as it transports you to the grandeur of Mughal kitchens.