As the name suggests, this is very rich and royal kind of chicken curry. Chicken cooked in tomato and cashew-almond sauce with few Indian spices. This is a crowd pleaser entree.
Mughlai Chicken Recipe
Course: MainCuisine: Indian, MuglaiDifficulty: Medium6
servings20
minutes55
minutesMughlai Chicken curry recipe is a royal style curry in which chicken pieces are cooked in thick and creamy tomato-cashew based sauce.
Ingredients
- For Marination :-
1 kg of skinless and bone in chicken, cut into pieces
1/2 cup of yogurt
1 tsp of chicken masala
1 tsp of hot red chilly powder
1 Tbsp of kashmiri chilly powder
1/2 tsp of turmeric
1 tsp of black pepper
Salt to taste
- For Gravy :-
1 large or 2 medium onion, diced
4 medium tomatoes, chopped
2 inch of ginger, chopped
1 whole garlic head, peeled and fairly chopped
4-6 green chillies or taste
2 bay leaves
2 inch of cinnamon stick
4 cardamon
2 tsp of chicken masala or garam masala
2 tsp of coriander powder
1 tsp of cumin powder
1/4 tsp of turmeric
1/4 cup of cashews
1/4 cup of almonds
1/4 cup of milk
2 Tbsp of chopped cilantro
2-3 Tbsp of oil
Directions
- Marinate chicken overnight or at least for 2 hours with yogurt and all the masala listed under marination .
- Soak cashews and almonds in a hot water for 30 minutes. Then grind it with milk and keep it aside for later use.
- In a big pan, heat 2 Tbsp of oil and add ginger, onion, garlic, chilies and let it cook until the onions are translucent.
- Now in a small bowl, mix turmeric, coriander, cumin, chicken masala with 1 Tbsp of water. Now add this masala paste to the onion mixture and stir for 1 minute.
- Now mix in the tomatoes, salt and put on the lid and let it cook until the tomatoes are tender and cooked, stirring in between.
- Turn off the heat and let the onion and tomato mixture gets cool down a bit. Then blend this mixture in a food processor or blender until it is little bit smooth. (Be careful while blending it, hot mixture can be dangerous, so let the mixture gets cool down first.)
- Now again in the pan, heat remaining oil and add cinnamon stick , cardamom and bay leaves, let it fry for a minute, then add ground mixture and let it cook for another 5 minutes.
- Now add cashew-almond paste(Save 2 Tbsp of paste for later) and stir for 5 minutes. Mix in the chicken with its marination and let it cook with the lid on for 40-50 minutes over low-medium heat, stirring in between.
- When the chicken is cooked, add remaining cashew-almond paste and cook for another 5 mins. Lastly mix in the cilantro.
Notes
- Serve it with roti or naan or plain rice with fresh salad .
