Mughlai chicken curry recipe

Mughlai Chicken Curry Recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Mughlai chicken curry is a rich and flavorful dish that originates from the Mughal cuisine of India. This recipe combines tender pieces of chicken with a creamy and aromatic gravy, infused with a blend of spices and herbs. The dish is known for its luxurious texture and delicious taste, making it a popular choice for special occasions and gatherings.

Keywords: Mughlai chicken curry, Indian cuisine, flavorful, creamy, aromatic.

Mughlai chicken curry recipe details

Mughlai chicken curry recipe, recipe Rating: 4.6
Number of votes:107Ingredients
1. Chicken (8med. Size pieces about 800gms)
2. bay leaves (2)
3. hot spice mix powder or garam masala (1tsp)
4. finely chopped onions (4med.)
5. clarified butter, or butter or oil (2tbsp)
6. yogurt (2tbsp)
7. fresh coriander leaves ( for garnishing)
To be ground Ingredients
1. Green cardamom, pounded (2)
2. cloves (2)
3. cinnamon broken (1” piece)
4. black peppercorns (1tsp)
5. red chili powder (1tsp)
6. blade of mace (1tsp)
7. grated nutmeg (1/2tsp)
8. roasted cumin seeds (1tbsp)
9. roasted poppy seeds (1tbsp)
10. whole dry red chilies roasted (4)
11. cashew nut bits soaked in water (2tbsp)
12. turmeric powder (1/2tsp)

Method of preparation
1. Take a pan, place it over heat. Heat clarified butter or ghee in it and fry some of the chopped onions in it until they get brown in color. Keep them to cool and then grind them with all the ingredients to be ground to make paste.

2. Mix this paste in yogurt and add chicken pieces in yogurt mixture. Coat them well and then keep the chicken pieces to marinate in the refrigerator for few hours.

3. Take a heavy bottomed pan, place it over heat and heat the clarified butter or oil in it and add bay leaves in it and fry them for 1 to 2 seconds. Then add the left over chopped onions in it and saute them for about 3 minutes until the onions gets slightly brown in color. Now add chicken pieces, salt according to taste and garam masala in it.

4. Cover the pan and cook the chicken for about 25 minutes on low until the chicken gets fully cooked. When the chicken gets ready then decorate it with fresh finely chopped coriander leaves.