How to Make Mughlai Chicken at Home

About Mughlai Chicken:

Mughlai chicken is a very famous Indian non-vegetarian recipe.  Mughlai chicken is a creamy, delicious, and easy to make chicken dish.  Mughlai chicken is a recipe originated from Mughlai Cuisine.  This creamy and nutty flavoured dish is a true treat to your taste buds, which goes well with roti, rice, paratha, or with naan.  This is a nonvegetarian recipe.

Ingredients:

• 600-700 grams of chicken with or without bone cut into medium sized pieces.
• 1-1/2 tablespoons of garlic ginger paste.
• 1/2 teaspoon turmeric powder.
• Salt to taste.
• 1 teaspoon red chilli powder or to taste.
• 2-3 green chillies or to taste.
• 2-3 tablespoons of cup curd.
• 2 teaspoons of lemon juice.
• 8-10 cashew nuts.
• 7-8 almonds.
• 5-6 tablespoons of cooking oil.
• 1 tablespoon of ghee (optional).
• 2 teaspoons of coriander powder.
• 1 teaspoon garam masala.
• 1/2 teaspoon cumin powder.
• 1/2 teaspoon kewra water (optional).
• 1 bay leaf.
• 1 cinnamon stick.
• 3-4 green cardamoms.
• 3-4 cloves.
• 5-6 black peppercorns.
• 2-3 medium sized onions thinly sliced.
• Water as required.

Note:  You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.

Marination of Chicken for Mughlai Chicken:

1.  Take a large mixing bowl and add on the chicken pieces.
2.  Add salt to taste, red chilli powder to taste, lemon juice, and garlic ginger paste.
3.  Mix all the ingredients well and keep the chicken to marinate for at least 30-40 minutes.

Method of Making Mughlai Chicken:

1.  Firstly, soak the almond and cashew nuts in hot water for 30-40 minutes.
2.  Take a kadai and turn on the flame.
3.  When kadai is hot, add 3-4 tablespoons of cooking oil.
4.  When oil is hot, add thinly sliced onions and fry the onions on a medium to high flame until golden brown in colour.
5.  Turn off the flame and transfer the fried onions into a plate and let it cool down.
6.  Take a blending jar and add fried onions, soaked cashew nuts and almond, green chillies to taste, and curd and make a smooth paste out of it and keep aside for later use.
7.  Take a kadai and turn on the flame.
8.  When kadai is hot, add 2 tablespoons of cooking oil and 1 tablespoons of ghee.
9.  When oil is hot, add on all the whole spices like bay leaf, cinnamon stick, green cardamoms, cloves, and peppercorns and saute them on a low flame for 10 seconds.
10.  Add marinated chicken pieces and fry the chicken on a medium to high flame for 7-8 minutes.  Stir occasionally.
11.  Lower the flame and add on the powdered spices like coriander powder, cumin powder, and garam masala and mix well.
12.  Cook the chicken with the spices on a low flame for 1-2 minutes.
13.  Add on the onion, cashew, almond, and curd paste and mix well and cook on a low to medium flame for 8-10 minutes or until oil gets separated from the masala.  Stir occasionally.
14.  Add water as required and mix well.
15.  Cover the lid and cook the chicken on a low flame for 20-25 minutes or until chicken is well cooked.  Stir occasionally.
16.  Add 1/2 teaspoon kewra water and mix well.
17.  Cover the lid and cook the chicken for another 2-3 minutes.
18.  Turn off the flame and transfer the Mughlai chicken into a serving bowl and serve hot with roti, paratha, naan, steamed rice, or with seasoned rice.