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Mughlai Chicken Curry - Pepper Delight #pepperdelightblog #recipe #indianrecipes #mughlai #chickencurry #mughlairecipes
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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.