Mughlai chicken recipe may not have the most colorful appearance, but it is flavorful. It is rich and creamy because it has brown onion gravy and soaked cashews. At the very end, the heavy cream is added, but it shouldn’t change the consistency’s thickness.
You’ll want to lick the plate after eating north Indian Mughlai Chicken Curry, which is prepared in the style of a restaurant. If you’re a vegetarian, feel free to substitute paneer and serve it with parathas, biryani, or jeera rice.
We will be open and honest with you. I’m turned off by the word “Mughlai” alone because I picture a thick gravy that makes you feel stuffed. Additionally, despite the fact that paneer butter masala is in my blood as a north Indian, I dislike feeling as though I just consumed an entire chicken.
However, this Mughlai chicken recipe made everything different. Because I could never have predicted the kind of magic that some basic spices can work with brown onions and creamy cashews. Mughlai also meant to me spending a lot of time in the kitchen, grinding, sautéing, and generally living there for five hours while working up a sweat. but presto! I have something that will be ready in an hour and will make you feel so good that you’ll want to lick the pan clean. as I did.
Mughlai Chicken Recipe
It doesn’t get any simpler than this to make Mughlai chicken. And it makes me think of a recipe my mother used to make when I was a child. You know, those cozy, nostalgic food memories that stick with you as you age? That first mouthful of something delectable that almost becomes ingrained in your memory but doesn’t have a name.
Also Read: Chicken Korma Recipe
So that you have a lightbulb moment the next time you taste it. And you exclaim, “Yessss!” Why didn’t this occur earlier?
When salt is included, there are exactly 15 ingredients in this recipe. And while that may seem like a lot, most of them are simply spices. Not the kinds you would need to run to the store for, but the kinds you already have probably.
The only other ingredients are ghee, chicken, cashew nuts, garlic, ginger, and lots of onions.
Mughlai Chicken Ingredients
- Chicken: When you buy chicken in India, the phrase “curry cut” is frequently used. Any cut of skinless, bone-in chicken that you purchase outside can be used. Buy bone-in chicken breast if you’re using it, and then slice it into 1-1.5 inch pieces.
- Onions: The onions can be either chopped or sliced. It takes about 12 to 15 minutes to brown them, but it is well worth the wait. Ensure that they are cooked over a low flame only.
- Ghee: For this recipe, ghee is an absolute necessity. Use butter if you really don’t have access to it. The flavors are ten times better than when using oil.
- Cumin seeds: cinnamon, cloves, green cardamom, and bay leaf
- Before blending, cashews should be soaked in hot water for 10 to 15 minutes.
- Replace the green chili with serrano pepper. Use 1-2. Since the dish is not meant to be spicy, the chili serves more as a flavoring than as heat.
- Ground Spices: Common spices like garam masala, turmeric, chili powder, and coriander powder (I have a recipe for homemade garam masala that you can try)
- Base Gravy: To make the gravy, combine soaked cashews, caramelized onions, ginger, garlic, and green chilies. To create a paste, all of this is combined with some water.
- Chicken Marination: I like to marinate the chicken for 10-15 minutes in some turmeric powder while I prepare everything else and cook the onions, but you can easily skip this step.
- Whole spices should be lightly sautéed in ghee in order to release their flavor and aroma.
- Cook Gravy: It’s crucial to continue cooking the gravy in ghee and with the whole spices until it reduces and you start to see a little ghee floating on top while the onions have been caramelized and browned. The ginger and garlic will still taste raw if you don’t do this.
- Cook the Chicken: After the gravy is finished, add the chicken and garam masala, and cook for 20 to 25 minutes, or until the chicken is thoroughly cooked.
- Add some cream to the top to finish: Adding some cream at the very end really elevates this dish!
Top tips for perfecting Mughlai chicken
- Soak your cashew nuts in hot water before you begin. Hot water softens them more quickly, resulting in a smooth, creamy curry free of abrasive cashew bits when you grind everything together.
- For this recipe, chop your onions as finely as you can. I advise using a food processor because it will quickly and easily give you a nice, fine chop. This facilitates browning and breaks them down more quickly.
- This recipe calls for bone-in chicken. Chicken with bones is less likely to be overcooked, has more flavor, and is undoubtedly juicier.
- When allowed to sit for a few hours or even overnight, this Mughlai chicken recipe tastes much better, which makes planning a party perfect.
This Mughlai chicken recipe will give you all the soul-satisfying, sleep-inducing feelings that all comfort food should have, so I’m hoping you’ll make it a regular Sunday afternoon event. If so, read on for my best advice on how to prepare this Mughlai chicken recipe.
This has made me so very hungry! I’m craving Mughlai chicken right now, and fortunately, I have some in the refrigerator. So go ahead and enjoy making and having this tasty royal Mughlai chicken recipe.