4.8 from 15 votes
Mughlai Chicken
Mughlai Chicken is a rich, creamy and impossibly delicious curry from the North of India. A mildly spiced marriage of fragrance and flavour. The Mughal Empire gave the world so many culinary delights, and this curry is one of them. Fit for an emperor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 555 kcal
Course:
Main Course
Cuisine:
Indian , Persian
Ingredients
- 3 tbsp vegetable oil
- 2 onions (peeled and roughly chopped)
- 5 garlic cloves (peeled)
- 1 tbsp fresh ginger (roughly chopped)
- ½ cup blanched almonds (or blanched and slivered almonds)
- ¼ cup milk
- 5 cardamom pods (lightly bruised to open slightly)
- 1 cinnamon stick (about 4")
- 2 tsp kashmiri chilli powder (or sweet paprika)
- ½ tsp hot chilli powder
- 1 tsp garam masala
- 1 tsp salt
- 2.2 lb chicken thighs (1kg)(skinless, boneless and cut into 2" chunks)
- 1/2 cup cream
Garnishes
- 1/4 cup slivered almonds (toasted in a dry frying pan until lightly golden)
- 2 tbsp cilantro (chopped)
Instructions
- Using a stick blender or food processor, blend the onions garlic and ginger together into a puree. Set aside.
- Using a stick blender, blend the almonds and milk into a puree and set aside.
- Heat the oil in a large saucepan over a moderate heat. Add the cardamom pods and cinnamon stick and fry for 1 minute.
- Add the onion mix and fry gently for 5-6 minutes until brown.
- Add the Kashmiri chilli powder, hot chilli powder, garam masala and salt and stir briefly.
- Add the chicken, and stir for a few minutes to fully coat all the chicken.
- Stir in the almond puree and then pour in 1½ cups water and stir well.
- Bring the curry to a simmer, reduce the heat to low and let it gently bubble for 35 minutes until the chicken is fully cooked.
- Remove from the heat and serve. I like to garnish mine with a generous handful of toasted slivered almonds and cilantro. Serve alongside Indian breads or basmati rice.
Cup of Yum
Notes
- Suggestions and Serving:
- Suggestions and Serving:
- To add a finishing touch to the curry, sprinkle it with toasted almonds and fresh cilantro, along with some tangy pomegranate seeds or crispy fried onions. For an extra touch of indulgence, drizzle some cream and even add some edible gold leaf on top.
- Mughlai chicken can be served with basmati rice or Indian breads, like naan bread or paratha, which are ideal for savoring the creamy sauce.
- Substitutes:
- Substitutes:
- For a variation of the creamy sauce, you can use cashew nuts or pistachios instead of almonds. Additionally, yoghurt or a combination of yoghurt and cream can replace cream for a similar texture.
- Storage:
- Storage:
- Leftovers can be stored in an airtight container in the fridge for up to a week. To freeze, divide into single servings and store in airtight containers for up to 3 months. When reheating from frozen in the microwave, stir occasionally until it's piping hot. Alternatively, defrost and reheat in a pan until piping hot.
Nutrition Information
Calories
555kcal
(28%)
Carbohydrates
11g
(4%)
Protein
32g
(64%)
Fat
43g
(66%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
8g
Monounsaturated Fat
18g
Trans Fat
0.1g
Cholesterol
187mg
(62%)
Sodium
543mg
(23%)
Potassium
583mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
697IU
(14%)
Vitamin C
4mg
(4%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 555
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 11g | 4% |
| Protein | 32g | 64% |
| Fat | 43g | 66% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 187mg | 62% |
| Sodium | 543mg | 23% |
| Potassium | 583mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 697IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.