Mughlai Chicken Curry
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Mughlai Chicken Curry

👤 4 servings medium 🌍 Indian facebook.com ↗

A rich and creamy Mughlai chicken curry that's one of the most beloved recipes on this grid. This indulgent dish features tender chicken on the bone coated in a luxurious cashew and cream-based sauce infused with warm spices—a showstopper that definitely comes with a deliciousness warning!

Creamy

Ingredients

  • 600 g chicken on the bone (drumsticks, thigh)
  • 2.5 tbsp oil
  • 2 tsp butter
  • 3 onions
  • 1 inch ginger
  • 5.5 garlic cloves
  • 1 bay leaf
  • 2 cloves
  • 3.5 green cardamoms
  • 1 inch cinnamon
  • 4.5 cashews
  • 1 green chilli
  • 1 tsp Kashmiri chilli powder
  • 1 tsp turmeric powder
  • 0.25 tsp nutmeg powder
  • 0.5 tsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • salt
  • double cream
  • 1 cup warm water

Instructions

  1. Heat oil and butter on medium heat. Add finely chopped onions and cook slowly until deep brown, about 10-12 minutes (do not rush).
  2. Add chopped ginger and garlic, cook for 1 minute. Cool the mixture and blend to a paste.
  3. In the same pan, add remaining oil and butter, then add whole spices (bay leaf, cloves, green cardamoms, cinnamon). Fry for 1 minute until fragrant.
  4. Add the onion paste back into the pan, followed by the cashew paste. Mix well.
  5. Add powdered spices (Kashmiri chilli, turmeric, nutmeg, cumin, coriander) and green chilli, but do not add garam masala yet.
  6. Add chicken on high heat and coat well with the spice mixture.
  7. Pour in 1 cup warm water, add salt to taste, cover and cook on low heat for 18-20 minutes until chicken is tender and oil separates.
  8. Finish with garam masala and double cream (if using). Garnish with sliced ginger and serve.

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