Chicken Mughlai Easy
Chicken Mughlai
Servings Prep Time
6people 30minutes
Servings Prep Time
6people 30minutes
  • Chicken(skinless) – 3lb
  • Unsalted butter – 4tbsp
  • Cardamom(Elakka) – 5nos
  • Cloves(Grambu) – 8nos
  • Cinnamon(Karugapatta) – 2″stick
  • Bay leaves(Vazhana ela) – 2nos
  • Almondsblanched(Badam) – 2 1/2tbsp
  • Raisins(Onakka munthiri) – 2 1/2tbsp
  • Yoghurt/curd(Thayiru) – 1cup
  • Cumin seeds powder(Jeerakam) – 1tsp
  • Salt(As reqd) –
  • Pepper(As reqd) –
  • Vegetable oil 2tbsp
  • Lemon slices for garnishing –
  • Onion slices for garnishing –
  1. Cut the chicken into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces.
  2. Spread chicken in a single layer and sprinkle with salt and pepper to taste. Mix well so that the chicken is well coated with salt and pepper. Repeat the process on other side.
  3. Mix oil and butter in large skillet and heat over medium-high.
  4. When hot, add cardamoms, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer.
  5. Fry the chicken until brown on both sides and transfer to oven proof casserole with a fork or spatula. Repeat the process with the remaining chicken.
  6. Heat remaining oil in skillet and fry the almonds until golden brown.
  7. Add raisins and stir well.
  8. Pour the contents of skillet over the chicken.
  9. In another bowl, stir together yoghurt, cumin powder, remaining salt & pepper to taste.
  10. Place this mixture over chicken and stir well.
  11. Cover the casserole and place in a preheated oven and bake at 350 degrees F for 20 minutes. Repeat the process on other side for another 20 minutes or until chicken is tender.
  12. Garnish with lemon and onion slices.
  13. :- Serve hot.