Mughlai Chicken


Mughlai Chicken

Mughlai chicken/mughlai murgh is prepared by cooking marinated chicken pieces with cashew nut paste and other ingredients
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people


  • 500 g Chicken cut into medium sized pieces, boneless
  • 1 no Onion sliced
  • 1 small Cinnamon Karugapatta
  • 3 nos Cloves Grambu
  • 2 nos Cardamom Elakka
  • 1/2 tbsp Ginger chopped
  • 1 tbsp Garlic chopped
  • 1/4 cup Cashew nuts ground to a paste
  • 5 nos Dry red chillies
  • 1/2 tsp Turmeric powder
  • 2 nos Bay leaves Karuga ela
  • 3/4 cup Thick curd whisked
  • 1/2 a Lime juice
  • 1 no Egg beaten
  • Coriander leaves Few for garnishing, chopped
  • Oil As reqd
  • Salt As reqd


  • For preparing mughlai chicken, first clean, wash and drain the chicken pieces.
  • Heat oil in a pan and fry onions to a golden brown color.
  • Remove the onions from fire and grind along with ginger, garlic, red chillies and turmeric to a fine paste.
  • Mix half of the ground red chilly paste with curd and rub onto the chicken pieces. Marinate for 30 minutes.
  • Heat 1 tbsp of oil and fry the whole spices: cinnamon, cloves, cardamom and bay leaves. Fry for a minute and pour this over the marinated chicken pieces.
  • Heat some more oil and fry the remaining ground red chilly paste.
  • Fry in low heat until oil accumulates on top.
  • Stir in marinated chicken pieces and fry for 6-7 minutes until dry.
  • Pour 1 cup water and cook in medium heat until the chicken pieces are done.
  • Mix in cashew nut paste, stir and remove pan from fire.
  • Add lemon juice and beaten egg. Stir well until the egg disperses in the gravy.
  • Mughlai chicken, a cuisine that gained popularity during Mughal dynasty, is ready. Garnish with coriander leaves and serve hot with rotis.
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