Mughlai Chicken
Mughlai Chicken is a rich and creamy chicken curry made with tender chicken fillets, onions, tomatoes, cashews, cream, and aromatic spices. The cashew and cream paste gives the curry a smooth texture, while kasuri methi, garam masala, and fresh coriander add depth and fragrance.
- Serves: 4 People
- Prep Time: 35 minutes
- Cooking: 35 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 600 grams Chicken fillets, cut into strips or chunks
- 2 teaspoons Oil, for marinating
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Oil, for cooking
- 2 medium Onions, finely chopped
- 1 tablespoon Ginger, finely chopped
- 1 tablespoon Garlic, finely chopped
- 1 medium Green chilli, chopped
- 1 teaspoon Asafoetida (hing)
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Cumin powder
- 200 grams Tomato puree
- 15 whole Cashews
- 120 ml Heavy cream
- 150 ml Water
- 1 teaspoon Kasuri methi
- 2 medium Green chillies, slit
- 1 teaspoon Garam masala
- 2 tablespoons Fresh coriander, chopped
For Dressing
Nutritional Information
-
Calories
610 kcal -
Fat
43 g -
Carbohydrates
19 g -
Protein
42 g -
Fiber
4 g -
Sugar
8 g -
Sodium
650 mg
Procedure
-
30 minutesMark As Complete
Marinate the Chicken
Place the chicken fillets in a bowl and add two teaspoons of oil, salt, and black pepper. Mix thoroughly so the chicken is evenly coated with the seasoning. Cover the bowl and refrigerate for about 30 minutes, or longer if you want the chicken to absorb more flavour.
-
5 minutesMark As Complete
Prepare the Cashew Cream
Blend the cashews with the cream until they form a smooth, thick paste. Make sure the cashews are finely ground so the finished curry has a creamy texture. Set the cashew and cream paste aside while you prepare the chicken and curry base.
-
5 minutesMark As Complete
Fry the Onions
Heat a large pan over medium heat and add three to four tablespoons of oil. Add the finely chopped onions and fry for about four to five minutes, stirring regularly. Cook only until the onions soften and change colour slightly, taking care not to overcook or darken them.
-
3 minutesMark As Complete
Add Ginger, Garlic and Chilli
Add the chopped ginger, garlic, and one chopped green chilli to the softened onions. Stir everything together and fry for two to three minutes over medium heat. Cook until the raw aroma of the ginger and garlic disappears and the mixture becomes fragrant.
-
5 minutesMark As Complete
Cook the Chicken
Increase the heat and add the marinated chicken to the pan. Stir well to coat the chicken with the onion and aromatics, then fry for about four to five minutes. Continue cooking until the outside of the chicken changes colour and becomes pale, indicating it is ready for the spices.
-
3 minutesMark As Complete
Add the Spices
Add the optional hing, Kashmiri chilli powder, turmeric powder, coriander powder, and cumin powder to the chicken. Stir thoroughly so the spices coat the chicken and combine with the onion mixture. Cook for two to three minutes until the spices become fragrant and begin to release their oils.
-
6 minutesMark As Complete
Cook the Tomato Base
Add the tomato puree to the spiced chicken and stir well to combine. Increase the heat slightly and cook until the tomato mixture thickens and the oil begins to separate from the sauce. Stir regularly while it cooks to prevent the tomato and spices from catching on the bottom of the pan.
-
3 minutesMark As Complete
Add Cashew Cream
Add the prepared cashew and cream paste to the tomato and chicken mixture. Stir thoroughly until the paste is fully incorporated and the sauce becomes smooth and creamy. Cook for another two to three minutes over medium heat so the cashew cream blends with the spices.
-
12 minutesMark As Complete
Simmer the Curry
Pour in about 150 ml of water and stir to create a smooth curry sauce. Add the crushed kasuri methi and slit green chillies, then mix everything together. Cover the pan and simmer over medium-low heat until the chicken is cooked through and tender and the sauce has thickened.
-
2 minutesMark As Complete
Finish with Garam Masala
Remove the lid and add one teaspoon of garam masala to the finished curry. Stir gently to distribute the spice throughout the creamy sauce and chicken. Cook briefly so the garam masala releases its aroma without losing its fresh fragrance.
-
2 minutesMark As Complete
Garnish and Serve
Turn off the heat and finish the Mughlai Chicken with freshly chopped coriander. Give the curry a gentle final stir and allow it to rest briefly before serving. Serve hot with naan, roti, paratha, or steamed rice so the creamy sauce can be enjoyed with the accompaniment.
