Chicken Mughlai
Chicken Mughlai is a rich, creamy Mughlai-style chicken curry made with a coarse roasted spice powder, onion-cashew paste, and a curd-cream-based gravy.
Ingredients
- 500 grams chicken cut into small pieces
To make the spice powder:
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tbsp coriander seeds
- 3 pieces green cardamom whole pods
- 4 pieces cloves
- 2 pieces bay leaves
- 1 piece cinnamon stick 1 inch in size
- ½ sprig mace or a small pinch of nutmeg powder
- 8 pieces red chilies whole
- 1 tsp fennel powder
- 1 tsp garlic powder optional
- Salt to taste
To make the onion paste:
- 1 piece onion large
- Cashew nuts a handful, whole
- 1 tbsp water
To make the gravy:
- 2 tbsp oil
- 1 piece cinnamon stick 1 inch in size
- 1 piece bay leaf large, torn in half
- 1.5 tsp ginger garlic paste or ¾ tsp each freshly grated ginger and garlic
- ½ cup curd
- ½ cup water
- ¼ cup cream or malai
- 4 pieces of green chilies whole
- 4 pieces of cashew nuts broken
- 1 tsp dry fenugreek leaves crushed
- Coriander leaves a few, finely chopped, optional
Instructions
- Dry roast 1 tsp of cumin seeds, 1 tsp of black peppercorns, 1 tbsp of coriander seeds, 3 pieces of green cardamom (whole pods), 4 pieces of cloves, 2 pieces of bay leaves, 1 piece of cinnamon stick (1 inch in size) and ½ sprig of mace in a pan on a medium flame until they change color slightly.
- Then add 8 pieces of whole red chilies, roast for 10 seconds and switch off the flame. When they cool off, transfer them to a blender jar.
- Make a coarse powder. Transfer it to a bowl and add 1 tsp of fennel powder, salt to taste and 1 tsp of garlic powder (optional) and mix nicely. Keep it aside.
- Make a paste of one large onion and a handful of cashew nuts adding a tablespoon of water.
- Fry one inch-size cinnamon stick and a large bay leaf (torn in half) in 2 tbsp of oil. Then, add the onion-cashew paste. (Pro tip: If you want to enhance the flavor further, I would suggest you to add a couple of extra chopped green chilies and cloves at this stage).
- Cook on a medium flame for 2 minutes until it loses moisture and the oil separates. Now, add 1.5 tsp of ginger garlic paste. Cook for a few seconds until the raw smell is gone.
- Mix ½ cup of curd nicely, stirring continuously, on a low flame until dry. Add the spice mix and cook on a medium flame now for 3 to 4 minutes, stirring continuously.
- When the oil separates, add 500 grams of chicken (cut into small pieces).
- Mix nicely and cook for 2 minutes on a medium flame. Add ½ cup of water and mix nicely. Bring it to a boil. (Pro tip: I wash the jar I used to make the onion cashew paste and use it. This prevents any masala going waste).
- Now, cover it and cook for 10 to 12 minutes until the chicken is cooked nicely and becomes tender. Then add ¼ cup of cream and mix nicely. Cover and cook for another 3 to 4 minutes on a low flame now. (Pro tip: I stir the chicken a couple of times in between so that the masala does not stick to the bottom and gets burnt).
- Add 4 pieces of whole green chilies and 4 pieces of broken cashew nuts. Then mix 1 tsp of dry fenugreek leaves (crushed). (Pro tip: I add green chilies at this stage as it helps them retain their color and crunch).
- Finally, add a few finely chopped coriander leaves (optional). Mix nicely, cover and cook further for 2 to 3 minutes on a high flame.
- The oil should come up by now. Check the consistency of the gravy and transfer it to a serving bowl.
- Your tasty and creamy chicken Mughlai is ready to enjoy.
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Notes
Unlike me, you can use blanched almonds instead of cashew nuts, if you want.
Instead of a grinder like me, you can use a food processor too; it works just fine.
When I made the gravy, I used only one bay leaf, because the one I had was large. If yours are smaller, you can add two whole pieces of bay leaves.
You can add more or less cooking cream than I used in my dish; it is really up to your own preference.
I did not add garam masala at the end since it is already included in the spice powder. Still, if you feel like it, you may add half a spoonful of it; no big deal.
Nutrition Info (Estimation Only)
Nutrition Facts
Chicken Mughlai
Amount per Serving
Calories
297
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
85
mg
28
%
Sodium
1318
mg
57
%
Potassium
652
mg
19
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
25
g
50
%
Vitamin A
340
IU
7
%
Vitamin C
6
mg
7
%
Calcium
125
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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