Chicken Mughlai Recipe

Cooking Directions

• STEP 1.Marinate the chicken pieces with yogurt, ginger-garlic paste, and spices for at least 1 hour.
• STEP 2.Heat oil in a pan and fry the onions until golden brown. Remove half of the fried onions and set aside for garnishing.
• STEP 3.Add the marinated chicken to the pan and cook until it is browned on all sides.
• STEP 4.In a separate pan, heat ghee and add the whole spices. Cook until they release their aroma.
• STEP 5.Add the tomato puree and cook until the ghee separates from the masala.
• STEP 6.Add the cooked chicken to the tomato masala and mix well. Cook for another 10 minutes.
• STEP 7.Add cream and simmer for a few minutes until the gravy thickens.
• STEP 8.Garnish with the reserved fried onions and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the chicken for at least 1 hour to enhance the flavors.
• Frying the onions until golden brown adds a rich and caramelized flavor to the dish.
• You can adjust the spice level according to your preference by adding more or less chili powder.

Storage and Serving

• Chicken Mughlai can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Chicken Mughlai with naan, rice, or roti for a complete meal.