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Mughlai Chicken Curry

Prep Time: 20 mins I Cooking Time: 1 hr I Serving: 3-4



Ingredients :-


500 g /1.1 lb Chicken (medium cut, Bone-in)

7-8 Cashew Nuts

7-8 Almonds ( once enough soaked pel off the almonds skin)

½ cup/120 ml Water (for soaking)

4 Onion, medium sized ( divided- 2, sliced + 2, chopped)

1 Green Chilli

1 inch Ginger (roughly sliced)

6-7 Garlic Cloves

5-6 Fresh Coriander Sprigs (stems removed)

4 tbsp/ 60 ml + Water (for masala paste)

1.5 Turmeric Powder (divided 1 tsp + ½ tsp)

Salt to Taste

½ cup/120 g Curd/Yogurt (well beaten)

1 cup/230ml Hot Water

4 tbsp/60 ml Fresh Cream

5 tbsp /70 ml Veg Oil (divided 3 tbsp + 2 tbsp)


For garnishing: Slivered Almonds (optional)


Whole Spices :-


2 Red Chilli (dried & whole)

1 inch Cinnamon Stick

2-3 Cloves

2 Green Cardamom

1 Black Cardamom

5-6 Black Peppercorns

1 tsp Cumin Seeds



Method :-


Firstly in a bowl add cashew nuts + almonds + water and soak for 30 mins. Once soaked enough, peel off the almond skin and set aside for later use


To the pan add red chillies + cinnamon stick + cloves + green cardamom + black cardamom + black peppercorns + cumin seeds . Dry roast the spices for 3-4 mins on low-medium flame until fragrant. Once done dish out and set aside for later use


Heat 3 tbsp of veg oil in a kadai/pan and add sliced onions and fry for 5-7 mins on low-medium flame until light golden in colour. When turned golden switch off the gas, dish out the fried onions onto a plate and let them cool down


To the grinder jar add fried onions + green chilli + ginger + garlic cloves + fresh coriander + roasted spices (whole) + soaked almonds & cashew nuts + water. Grind to a smooth paste


Heat the remaining oil in the kadai/pan. Add chicken + 1 tsp turmeric powder + 1 tsp salt. Mix well and stir for 4-5 mins. Cover and cook for 10-15 mins on low-medium flame . Keep stirring every 5 mins to avoid burning


When half cooked lower the flame and dish out the chicken and set aside for later use


In the remaining oil add chopped onions and sauté for 5-7 mins on low-medium flame till golden brown in colour


To the pan add grinded masala paste. Mix well and stir for 4-5 mins on low-medium flame


Next add half tsp of turmeric powder + salt to the pan. Mix well and stir for 2-3 mins


To the pan add sautéed chicken and mix well with the masala

Next add curd to the pan. Mix well and sauté (bhuno) for next 4-5 mins on low-medium flame


Add water to the pan. Mix well and bring it to a boil. Cover and cook for 15-20 mins on low-medium flame


When the gravy thickens to a sauce-like consistency add cream to the pan. Mix well and switch off the gas.


Garnish with slivered Almonds


Time to Taste :)


Serve with Garlic Naan, Laccha Paratha, Tandoori Roti, pickled onions etc


Note : pls adjust the spice levels to your taste

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