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How to Make Traditional Mughlai Chicken Curry at Home

Lakshman Rao Sarnala
A royal Indian chicken curry enriched with cream, nuts, and exotic spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
30 minutes
Total Time 1 hour 30 minutes
Course dinner, Main Course
Cuisine Indian
Servings 2

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

Adapt the amount of spice to your personal taste. For a quicker cooking time, use boneless chicken; for a curry with more flavor, use bone-in chicken.
Keyword creamy Indian chicken curry, Mughlai chicken recipe