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Mughlai Chicken

Mughlai Chicken

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!

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr
Servings 1
Calories 550
Best Season All Year
Ingredients
    For the Mughlai Masala (special spice mix)
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Coriander seeds
  • 3 Cardamom pods
  • 1 Cinnamon stick
  • 2 Cloves
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Ground mace (optional)
  • Dry roast and grind these spices into a fine powder.
    • For the Chicken Marinade
  • 150 grams boneless chicken, cut into pieces
  • 2 tablespoons yogurt
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon ginger-garlic paste
  • Salt to taste
    • For the Gravy
  • 1 tablespoon ghee or oil
  • 1/2 onion, finely sliced
  • 1/4 fresh cream
  • 1/2 water (adjust as needed)
  • Ground Mughlai Masala (prepared earlier)
  • Salt to taste
Instructions
    Marinate the Chicken
  1. 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.
    2. Prepare the Mughlai Masala
  2. 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).
    3. Cook the Gravy
  3. Heat ghee or oil in a pan over medium heat. Add sliced onions and sauté until golden brown.
  4. Add the marinated chicken and cook until the chicken is browned.
  5. Add the ground Mughlai Masala and mix well. Pour in water, cover, and cook for about 20 minutes until the chicken is tender.
    6. Finish with Cream
  6. Add fresh cream and stir well. Cook for an additional 5 minutes until the gravy thickens.
    7. Serve
  7. 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.
Read it online: https://tastespread.com/recipe/mughlai-chicken/