Mughlai Chicken
Chicken pieces marinated in yogurt and ginger-garlic, then cooked in a deeply rich sauce of cashew paste, cream, and saffron with green cardamom and mace — the signature golden-coloured, cream-forward Mughlai chicken preparation from which the entire North Indian restaurant tradition of white/gold gravies descends. Silky, aromatic, and unmistakably imperial.
Cuisines
Mughlai
Delhi
Best for
Lunch
Dinner
Build a full meal around Mughlai Chicken
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 45 min
Total: 65 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Ghee |
|
2 tablespoons | Vegetable oil |
|
2 | Onion , finely sliced |
|
1 tablespoon | Ginger-garlic paste |
|
1 cup | Yogurt , whisked |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Garam masala |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1/4 cup | Cashew Nut , ground to a paste |
|
1/4 cup | Cream , whipped or vanilla ice |
|
2 | Cardamom , green pods |
|
4 | Clove |
|
1 | Cinnamon stick |
|
1 | Bay Leaf |
|
Salt | To taste |
|
Fresh coriander leaves | For garnish |
Instructions
- 1 Heat ghee and oil in a pan over medium heat.
- 2 Add cardamom, cloves, cinnamon, and bay leaf, sauté until fragrant.
- 3 Add sliced onions and sauté until golden brown.
- 4 Stir in ginger-garlic paste and cook for 2 minutes.
- 5 Add chicken pieces and cook until they turn white.
- 6 Mix in yogurt, coriander powder, cumin powder, garam masala, turmeric, and red chili powder.
- 7 Cook on medium heat until the chicken is tender and cooked through.
- 8 Add cashew nut paste and cream, stir well to combine.
- 9 Simmer for another 5 minutes until the gravy thickens.
- 10 Season with salt to taste.
- 11 Garnish with fresh coriander leaves before serving.
Tips
Marinate the chicken in yogurt and spices for a few hours for enhanced flavor.