A rich, creamy, and flavorful chicken dish from Mughal cuisine, Mughlai Chicken combines aromatic spices with a velvety sauce made from yogurt, cream, and a special blend of spices. Perfect for a luxurious one-person meal!
Mughlai Chicken
Ingredients
For the Mughlai Masala (special spice mix)
For the Chicken Marinade
For the Gravy
Instructions
Marinate the Chicken
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In a bowl, combine yogurt, turmeric, ginger-garlic paste, and salt. Add the chicken pieces and mix well. Let it marinate for 15-20 minutes.
Prepare the Mughlai Masala
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Dry roast cumin seeds, coriander seeds, cardamom, cinnamon, and cloves over low heat until aromatic. Grind into a fine powder and mix with nutmeg and mace (if using).
Cook the Gravy
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Heat ghee or oil in a pan over medium heat. Add sliced onions and sauté until golden brown.
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Add the marinated chicken and cook until the chicken is browned.
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Add the ground Mughlai Masala and mix well. Pour in water, cover, and cook for about 20 minutes until the chicken is tender.
Finish with Cream
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Add fresh cream and stir well. Cook for an additional 5 minutes until the gravy thickens.
Serve
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Garnish with a sprinkle of Mughlai Masala if desired. Serve hot with naan or rice.
Note
- Adjusting Spice Levels: If you prefer a milder flavor, reduce the number of whole spices.
- Creamy Texture: For an extra creamy texture, you can add cashew paste along with the fresh cream.
- Storage: Leftovers can be stored in the fridge for up to 2 days, but the dish tastes best when fresh.