Do you want something with royal flavors that is rich and creamy? Any meal is immediately transformed into a feast with the addition of Chicken, an opulent curry packed with aromatic spices, almonds, and cream. This recipe is ideal for serving at dinner parties or as a weekend treat.
Mughlai Chicken Recipe :
A typical chicken curry is not Mughlai Chicken. This meal, which was inspired by the royal kitchens of the Mughal emperors, is renowned for its richness, velvety texture, and robust spices. It adds a touch of tradition to your meal, whether it is served with aromatic rice or naan.
History of the Recipe :
The lavish kitchens of the Mughal Empire, which dominated most of India from the sixteenth to the nineteenth centuries, are where Mughlai Chicken first appeared. By combining them with regional spices and ingredients, the Mughals introduced Persian, Turkish, and Central Asian cooking methods to India. The result of this blending was Mughlai food, which is renowned for its complexity and richness. In the past, royals were only allowed to eat dishes like Mughlai Chicken, which was laden with cream, nuts, and fragrant spices to symbolize regal wealth.
How to Make Traditional Mughlai Chicken Curry at Home
Ingredients
For Marination:
- 500 gram chicken (boneless or bone-in)
- 1/2 cup plain yogurt
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric
- Salt to taste
For Gravy:
- 2 tbsp ghee or oil
- 1 bay leaf
- 4 green cardamoms
- 4 cloves
- 1 -inch cinnamon stick
- 1 large onion, finely sliced
- 1 tsp ginger-garlic paste
- 1/4 cup cashews or almonds (soaked and blended to a paste)
- 1/2 cup fresh cream
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp chili powder (adjust to taste)
- Saffron strands soaked in 1 tbsp warm milk (optional)
- Salt to taste
- Chopped coriander leaves for garnish
Instructions
- Marinate the Chicken:Combine the chicken, yogurt, turmeric, ginger-garlic paste, and salt in a bowl. Give it 30 minutes to marinate.
- Prepare Cashew Paste:Blend soaked cashews (or almonds) with a little water to form a smooth paste. Put aside.
- Cook the Base:In a pan, heat the oil or ghee. Add cardamom, cloves, cinnamon, and bay leaf. For a few seconds, sauté.
- Add Onions:Sliced onions should be added and cooked until golden brown. Cook the ginger-garlic paste until the raw scent goes away.
- Add Spices:Stir in coriander, cumin, and chili powder. Cook for a minute on low heat.
- Add Cashew Paste:Add the nut paste and simmer, stirring constantly, for 3 to 4 minutes.
- Add Marinated Chicken:To the pan, add the marinated chicken. Cook, stirring periodically, over medium heat for 10 to 12 minutes.
- Simmer the Gravy:Cover, add 1/2 cup water, and simmer for 15 minutes or until the chicken is cooked.
- Finish the Dish:Adjust the salt and add the fresh cream, garam masala, and saffron milk, if using. Simmer for a further three to four minutes.
- Garnish and Serve:Add some chopped coriander on top. Serve hot over basmati rice, roti, or naan.
Notes
Tips for Mughlai Chicken Recipe :
- To make the meal even more opulent, garnish it with slivered almonds and a dollop of cream before serving.
- Always cook nut pastes on low heat to prevent burning and guarantee a smooth texture.
- Use high-quality yogurt to marinade the chicken—it helps tenderize and flavor the meat.
FAQs for Mughlai Chicken Recipe :
Q: Is it possible to freeze Mughlai chicken?
Yes, it can be frozen for up to a month in an airtight container. On the stovetop, reheat slowly.
Q: Is it possible to make it dairy-free?
Although it will somewhat change the classic taste, use coconut milk in place of cream and omit the yogurt.
Q:What kind of rice goes best with this dish?
Mughlai chicken goes well with fragrant basmati rice or jeera (cumin) rice.
Conclusion :
Mughlai Recipe is a dish full of history and taste that goes beyond simple curry. Whether you’re enjoying comfort food or celebrating a special occasion, this curry made with creamy, spicy chicken is sure to please.
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