Chicken Mughlai
Chicken Mughlai is a rich and aromatic North Indian dish from the Mughal era, known for its creamy texture and flavorful blend of spices, yogurt, and nuts. This luxurious chicken curry combines tender chicken pieces cooked in a creamy gravy infused with saffron, cardamom, and a hint of sweetness.
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Ingredients
- 750 gramsChicken (bone-in or boneless, cut into pieces)
- 3 tablespoonsGhee or vegetable oil
- 2 mediumOnion (finely sliced)
- 1 tablespoonGinger paste
- 1 tablespoonsGarlic paste
- 2 Green chilies (slit)
- 150 gramsYogurt (whisked)
- 100 mlHeavy cream
- 30 gramsCashew nuts (soaked in warm water for 30 minutes)
- 15 gramsAlmonds (soaked and peeled)
- 5 strandsSaffron strands
- 2 tablespoonsWarm milk
- 4 Green cardamom pods
- 4 Cloves
- 1 inchCinnamon stick
- 1 Bay leaf
- 1 teaspoonTurmeric powder
- 1 teaspoonRed chili powder
- 2 teaspoonsCoriander powder
- 1 teaspoonGaram masala powder
- 1 teaspoonSalt
- 2 tablespoonsFresh coriander leaves (chopped, for garnish)
Instructions
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside.
Grind the soaked cashew nuts and almonds into a smooth paste using a little water, then set aside.
Heat ghee or oil in a large heavy-bottomed pan over medium heat. Add the whole spices: green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for about 1-2 minutes until fragrant.
Add the sliced onions and cook until golden brown, stirring frequently, about 10 minutes.
Add ginger paste, garlic paste, and slit green chilies. Sauté for 2-3 minutes until the raw smell disappears.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook the spices for 1-2 minutes.
Add the chicken pieces to the pan. Stir to coat the chicken evenly with the spices and cook for 5-7 minutes until the chicken is lightly browned.
Reduce the heat to low. Add the whisked yogurt slowly, stirring continuously to prevent curdling. Cook for 8-10 minutes until the chicken is cooked through.
Add the cashew-almond paste and mix well. Cook for another 5 minutes to thicken the gravy.
Pour in the heavy cream and the saffron milk. Stir gently to combine and simmer on very low heat for 5 minutes.
Sprinkle garam masala powder and mix well. Adjust salt if needed.
Turn off the heat. Garnish with chopped fresh coriander leaves before serving.
