Mughlai Chicken Recipe For Family Gatherings And Special Dinners Recipe

Name: Mughlai Chicken Recipe For Family Gatherings And Special Dinners
Total time: 90 min
Yield: 4
Cuisine: Mughlai

Recipe By Slurrp Editorial

Make this rich and creamy Mughlai chicken at home that uses tender chicken, fried onions, cashews, almonds, yoghurt and a blend of aromatic whole spices. Serve this lightly spiced curry with naan, roti or fragrant rice for a delectable meal.

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Non Vegdiet

1hr 30minstotal

1hr 30m.total

Mughlai Chicken Recipe For Family Gatherings And Special Dinners

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Ingredients for Mughlai Chicken Recipe For Family Gatherings And Special Dinners Recipe

187.50 g Chicken
As required preferably bone-in and curry-cut
As required ½ cup plain yoghurt
1/4 tbsp Ginger-garlic paste
1/4 tsp Kashmiri red chilli powder
As required ½ tsp turmeric powder
1/4 tsp coriander powder
As required ½ tsp cumin powder
1/4 tbsp Lemon juice
1/2 nos Large Onions
As required Thinly sliced
3 nos Cashews
As required soaked
2.50 nos almonds
As required soaked and peeled
As required ½ cup plain yoghurt
3/4 tbsp ghee or oil
1/4 nos bay leaf
1/4 nos -inch Cinnamon Stick
3/4 nos green cardamom pods
1 nos Cloves
As required ½ tsp Black peppercorns
1/4 tsp Kashmiri red chilli powder
1/4 tsp coriander powder
1/2 nos green chillies
As required slit
As required ½ tsp garam masala
As required ¼ cup fresh cream
1/2 tbsp Chopped coriander leaves
As required ½ cup water
As required or as needed
As required Salt
As required to taste

Directions: Mughlai Chicken Recipe For Family Gatherings And Special Dinners

STEP 1.Start by marinating the chicken with yoghurt, ginger-garlic paste, Kashmiri chilli powder, turmeric, coriander powder, cumin powder, lemon juice and salt to taste. Mix everything nicely so that every piece gets evenly coated. Set aside for at least 30 minutes.
STEP 2.In a pan, heat oil and fry the sliced onions over medium flame until they get golden brown but not burnt. Drain on tissue paper, cool and blend most of them with some soaked cashews, almonds and ½ cup yoghurt to make a smooth paste.
STEP 3.In the same pan, add a little more oil and add the bay leaf, cinnamon, cardamom, cloves and black peppercorns to it. Let everything sizzle until fragrant. Now add the marinated chicken to this and cook over medium-high flame for about 6 to 8 minutes.
STEP 4.Lower the flame and then add Kashmiri chilli powder, coriander powder and the onion-nut paste. Cook it for 5 to 7 minutes, mixing frequently, until the thick paste gets slightly dark and the oil begins to appear around the edges.
STEP 5.Pour in the hot water and mix everything well. Cover and let it simmer on low flame for about 18–20 minutes, or until the chicken turns tender and the gravy appears to be thick and glossy. Add a little more water if required.
STEP 6.Finally, add the green chillies, garam masala and cream. Mix gently and simmer for another 2 to 3 minutes.
STEP 7.Finish with freshly chopped coriander and the reserved fried onions. Serve hot with naan, roti, laccha paratha or aromatic basmati rice.

Nutrition
value

478

calories per serving

37 g Fat35 g Protein2 g Carbs1 g FiberOther

Current Totals

Fat
37g
Protein
35g
Carbs
2g
Fiber
1g

MacroNutrients

Carbs
2g
Protein
35g
Fiber
1g

Fats

Fat
37g

Vitamins & Minerals

Calcium
51mg
Iron
3mg
Vitamin A
375mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
11mg
Vitamin B6
< 1mg
Vitamin B9
26mcg
Vitamin B12
0mcg
Vitamin C
4mg
Vitamin E
3mg
Copper
< 1mcg
Magnesium
55mg
Manganese
< 1mg
Phosphorus
365mg
Selenium
36mcg
Zinc
3mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Slurrp Editorial