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Chicken Mughlai

Mughlai cuisine is a South Asian cuisine, influenced by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi and Punjab
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people

Ingredients
  

  • 1 kg Chicken cut into small pieces
  • 6 cups Water
  • 1 tsp Turmeric powder
  • 1 tsp Garam masala
  • 1 tsp Red chilly powder
  • 2 nos Green chillies sliced
  • 1 tbsp Ginger chopped
  • 1 tbsp Garlic chopped
  • 1 tsp Cummin seeds Jeerakam
  • 2 tsp Coriander seeds
  • 1" piece Cinnamon broken, Karugapatta
  • 4 nos Cardamom
  • 2 tbsp Cashewnuts
  • 2 nos Onion finely sliced, large
  • 4 tbsp Milk
  • 1 cup Tomato puree
  • 1 cup Water
  • 2 tbsp Paneer/Cottage cheese optional
  • 4 tbsp Oil
  • Salt As reqd
  • Fresh cream optional
  • Coriander leaves As reqd for ganishing, chopped

Instructions
 

  • In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Keep the roasted spices aside.
  • In another pan, fry the sliced onions in medium heat till brown. Allow to cool.
  • Grind together browned onions, roasted spices, green chillies, chopped ginger and garlic with a little water. Keep this ground paste aside. 4)Take a pan and fry the chicken pieces in medium flame till the chicken pieces are browned lightly and cooked. 5)Remove fried chicken pieces from the pan and keep aside.
  • Add the remaining oil and heat it till hot. Fry the previously roasted paste in medium flame till the oil separates.
  • Add turmeric powder, garam masala, red chilly powder and fry for a few seconds.
  • Add tomato puree, water and sprinkle salt to taste. Mix well.
  • Reduce flame and add milk slowly whilst stirring to get a thick gravy.
  • Add some water to the remaining gravy to get the desired consistency.
  • Add some of the chopped fresh coriander, grated paneer/cottage cheese (optional) and simmer for about 5 minutes.
  • Place the chicken pieces in a pan and pour the gravy and fresh cream(optional) over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully.
  • Yummy chicken mughlai is ready and garnish with coriander leaves.
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