Unlock the Secrets Of Authentic Hyderabadi Mughlai Chicken Recipe Today

Hyderabadi Mughlai Chicken is a delicious dish made by marinating chicken in yogurt and spices. It's cooked with onions, tomatoes, and a creamy cashew paste for richness. Garnished with fried onions and coriander, it pairs well with naan or rice. Perfect for special occasions!

The Hyderabadi Mughlai Chicken is a rich and flavorful dish made by marinating chicken in yogurt and spices. The marinade includes ginger-garlic paste, red chili powder, turmeric, and garam masala. The chicken is cooked with sautéed onions, whole spices, and chopped tomatoes, then combined with a creamy cashew paste. After simmering, it is garnished with fried onions and coriander. This dish pairs perfectly with naan or rice. It’s ideal for special occasions or family gatherings.

Ingredients

• For the Chicken Marinade:
  • 1 kg chicken, cut into pieces
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons lemon juice
  • 2-3 green chilies, slit
• For the Curry:
  • 4 tablespoons oil or ghee
  • 2 large onions, thinly sliced
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1-2 cinnamon sticks
  • 1 bay leaf
  • 1 cup chopped tomatoes
  • 1/2 cup cashew nuts, soaked in water
  • 1/4 cup fresh cream (optional)
  • Fresh coriander leaves for garnish

Instructions

1. Marinate the Chicken:

• In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, salt, lemon juice, and slit green chilies.
• Add the chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours, preferably overnight for better flavor.

2. Prepare the Onions:

• Heat oil or ghee in a large, heavy-bottomed pot over medium heat.
• Add the sliced onions and sauté until they turn golden brown. This can take around 10-15 minutes. Remove half for garnishing later.

3. Add Whole Spices:

• To the remaining onions in the pot, add green cardamoms, cloves, cinnamon sticks, and bay leaf. Sauté for a minute until fragrant.

4. Cook the Tomatoes:

• Add chopped tomatoes to the pot and cook until they soften and blend well with the onions, about 5-7 minutes.

5. Add the Marinated Chicken:

• Add the marinated chicken along with the marinade into the pot. Mix well and cook for about 15-20 minutes on medium heat until the chicken is browned and cooked through.

6. Make the Cashew Paste:

• While the chicken is cooking, blend the soaked cashew nuts with a little water to make a smooth paste. This will add creaminess to the curry.

7. Combine and Simmer:

• Add the cashew paste to the chicken mixture and stir well. If the curry is too thick, add a little water to reach your desired consistency. Let it simmer for another 10-15 minutes.

8. Final Touches:

• Stir in fresh cream if using, and adjust salt and spices as needed. Garnish with fried onions and fresh coriander leaves.

9. Serve:

• Serve hot with naan, roti, or steamed rice. Enjoy the rich and flavorful Hyderabadi Mughlai Chicken!

Tips

• Adjust the spice levels according to your preference by modifying the amount of red chili powder and green chilies.
• Allowing the chicken to marinate overnight enhances the flavors significantly.
• You can also add boiled eggs for an authentic touch.

Enjoy your delicious Hyderabadi Mughlai Chicken.