Treat yourself to the royal taste of the Mughals… creamy & rich, loaded with nuts, yogurt and spices, Mughlai Chicken Curry…!!
Indian cuisine is predominantly known for its wide variety of dishes and tastes across its length and breadth, with each of its 29 states having their own cuisines, and Mughlai cuisine holds one among the top position in Indian food. The cuisine was developed by the people of the Mughal Empire but has had a very significant influence in Indian cooking with its popularity in the Northern parts of India & Pakistan, and also in Hyderabad.
My memories of this dish go back to those beautiful days at Hyderabad, It was from Sahib Sindh Sultan, the famous “train themed restaurant” where we tasted the royal “Murgh Mughlai”.
The Mughlai dishes vary from mild to spicy, their curries being exquisite, rich and loaded with nuts, cream, yogurt, spices and curry powders, all in a perfect balance of flavours. Their recipes include lamb, chicken, pulao, vegetarian dishes and even desserts. Mughlai dishes are prepared for special occasions, and also served in upscale restaurants as the dish of the emperors. Some of their famous dishes include Mughlai Biriyani, Kadhai gosht, Kebabs, Shahi Tukra and a lot more.
Enjoy the Royal feast..!!!
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Prep time: 40-50 minutes
- 750 g chicken with bone (cleaned and cut)
- 2 onions (medium size)
- 1 tomato
- 2 tbsp ginger garlic paste
- 3 green chilies (slit)
- 1 tbsp Kashmiri chili powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tbsp pepper powder
- ½ tbsp garam masala
- 8-10 almonds
- 8-10 cashews
- ¼ cup heavy cream
- ½ cup curd (beaten)
- ¼ cup water
- Spices – cardamom (2), cloves (2), bay leaf (1), cinnamon (1 stick), star anise (1)
- cilantro leaves (chopped)
- salt (as required)
- oil (as required)
- slivered almonds (garnish)
- Marinate chicken in salt, turmeric powder, ginger garlic paste, and pepper powder for at least 2 hours (Overnight marination is preferred).
- Soak almonds and cashews in warm water, and grind them together after peeling the skin of the almonds.
- Grind onions, tomatoes, and green chilies to a smooth paste, set aside.
- Heat a heavy bottomed pan with a little oil and shallow fry the chicken pieces until its half cooked and its sides turned slightly brown. Keep aside.
- Into the same pan add a little more oil and toast the spices until they are fragrant. Add the grinded onion-tomato paste and saute on a medium flame for 5- 8 minutes by stirring frequently without allowing it to burn or brown.
- Add chili powder, coriander powder, and garam masala, toast well with the mix. Add the cooked chicken pieces, mix well in the masala followed by adding a little water, cover and cook on medium flame until the gravy start thickening slightly (5-8 mins).
- Pour the yogurt and grinded nut mix, cover and cook for 5minutes followed by adding cream and finally cooking till the chicken is thoroughly cooked (another 5 minutes).
- Garnish with freshly chopped cilantro leaves and slivered almonds.
Serve with Naan or Rice.
You can substitute oil with ghee/butter is always an ideal option while preparing royal dishes like Mughlai recipes.