Mughlai Chicken Curry

Treat yourself to the royal taste of the Mughals with this Mughlai Chicken Curry, Creamy & Rich, loaded with nuts and spices…!!

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, 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..!!!

Interested in other Chicken Curry recipes? Check these out;

• Butter Chicken
• Chicken Curry with Coconut Milk
• Pepper Chicken 
• Dry Roasted Chicken / Nadan Chicken Ularthiyathu
• Chicken Stew

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

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Mughlai Chicken Curry

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Treat yourself to the royal taste of the Mughals with this Mughlai Chicken Curry… Creamy & Rich, loaded with Nuts and Spices.

Course: Side Dish

Cuisine: Indian

Keyword: chicken curry, mughlai, mughlai chicken curry

Servings: 4

Author: Akhila

Ingredients

To marinate chicken

• ¼ tsp turmeric powder
• 1 tsp garam masala
• Salt (as required)

For the curry

• 10 cashews (soaked in water)
• 1.5 lb chicken (cleaned and cut, bone-in preferred)
• 2 garlic cloves
• ½ inch sized ginger
• 2 green chilies (slit)
• 2 medium sized onion (roughly sliced)
• 1 to mato (roughly chopped)
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• 2 tsp chili powder
• Spices: cardamom (2), cloves (2), bay leaf (1), cinnamon (1 inch stick)
• ½ tsp cumin seeds
• Ghee/butter/oil (as required)
• ¼ cup milk cream
• Salt (as required)
• ½ cup water (plus more)

Instructions

1. Marination: Marinate chicken in turmeric powder, garam masala and salt for 30 mins.

2. Cashew Paste: Soak cashews in warm water, and grind them together into a fine paste by adding little water.

3. Making gravy paste: Heat a heavy bottomed pan with a little oil and add ginger, garlic and green chilis, saute until they are fragrant. Add sliced onions and saute until they are translucent and slightly browned. Add turmeric powder, chili powder and coriander powder, saute for 2 mins.

4. Followed by adding tomato, saute until they turn mushy.
5. Allow this mix to cool completely, grind it into a smooth paste by adding little water.

6. For the curry: Into the same pan, heat ghee/butter/oil, add spices; cardamom, cinnamon, cloves, bay leaf and cumin seeds; saute until they are fragrant. Add the grinded onion tomato paste and saute for 2 mins.

7. Add marinated chicken pieces, mix well with the paste and cook for 2 mins. Followed by adding cashew paste along with little water (1/2 cup), stir and mix well. Check for the seasoning, cover and cook the chicken for 10-15 minutes on low flame by stirring occasionally until the gravy starts thickening and chicken is cooked.
8. Top with the milk cream, mix well and check for the seasoning.
9. Garnish with freshly chopped cilantro leaves and slivered almonds.