Mughlai Chicken
4
servings15
minutes30
minutesThis Tempting Mughlai Chicken recipe is a flavorful and rich dish that originated from the Mughal Empire in India. This dish is known for its blend of aromatic spices, creamy texture, and succulent chicken pieces.
The preparation of Mughlai Chicken involves marinating the chicken in a mixture of yogurt and spices such as cumin, coriander, turmeric, and garam masala. The marinated chicken is then cooked in a creamy sauce made from a blend of cashews, cream, and tomato puree. Additional spices such as cardamom, cinnamon, and bay leaves are also added to enhance the flavor of the dish.
One of the unique features of Mughlai Chicken is the use of rose water and kewra water, which gives the dish a floral aroma and adds a subtle sweetness. The dish is typically served with naan or basmati rice and garnished with fresh cilantro.
Mughlai Chicken is a popular dish for special occasions and celebrations, but it can also be enjoyed as a comforting weeknight meal. With its rich and complex flavors, Mughlai Chicken is sure to impress and satisfy any appetite.
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Ingredients
1 kg chicken
1/2 cup yogurt
1/2 cup cream
2 onions, finely chopped
2 tomatoes, finely chopped
2 tbsp ginger-garlic paste
1 tbsp cumin seeds
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala powder
Salt to taste
1/2 cup cashew nuts
1/4 cup raisins
1/4 cup fried onion
4 tbsp ghee
1 tbsp rose water
Fresh coriander leaves for garnish
Directions
- Clean and wash the chicken pieces and set aside.
- In a bowl, whisk together the yogurt, cream, ginger-garlic paste, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala powder, and salt to taste.
- Marinate the chicken pieces in this mixture for at least 1 hour.
- In a pan, heat 2 tbsp of ghee and fry the onions until they are golden brown. Remove them from the pan and keep them aside.
- In the same pan, add the marinated chicken and cook on medium heat for 10-15 minutes, or until the chicken is half-cooked.
- Meanwhile, grind the cashew nuts and raisins into a fine paste.
- Once the chicken is half-cooked, remove it from the pan and keep it aside.
- In the same pan, add the remaining ghee and fry the tomatoes until they are soft.
- Add the cashew and raisin paste to the pan and cook for 2-3 minutes.
- Add the half-cooked chicken to the pan and mix well.
- Add fried onions and rose water to the pan and mix well.
- Cover the pan and cook for another 10-15 minutes on low heat or until the chicken is fully cooked and the gravy has thickened.
- Garnish with fresh coriander leaves and serve hot with rice, naan or roti.
Quick Notes
- If you want a richer flavor, you can substitute the oil with ghee or clarified butter.
- You can adjust the amount of red chili powder according to your spice level preference.
- You can use boneless chicken pieces instead of bone-in chicken, but make sure to adjust the cooking time accordingly as boneless chicken cooks faster.
- You can also add some saffron strands to the sauce for a more authentic Mughlai flavor.
- You can serve the Mughlai chicken with a side of salad or raita to balance out the flavors.
