Ingredients for Mughlai Chicken

Half kg Chicken

1 table spoon Ginger Garlic Paste

1 tea spoon Red Chilli Powder

½ tea spoon Yellow Chilli Powder

1 tea spoon Salt

¼ tea spoon Turmeric Powder

3 table spoon Oil

2-3 table spoon Ghee

1 tea spoon Coriander Powder

½ tea spoon Cumin Powder

2 Bay Leaves

2 Cinnamons

1 Black Cardamom

3 Green Cardamoms

2 Cloves

1 tea spoon Kashmiri Chilli Powder

Half Cup Fried Onions (Barista)

2 Green Chillies

15 Almonds

Strands of Saffron

Half cup Curds

¼ tea spoon Garam Masala Powder

2 table spoon Fresh Cream or Malai

1 Green Chilli (slit)

Ginger Julienne

Steps for Mughlai Chicken

Mughlai chicken is a royal dish in which dry fruits and cream are added to it. It can be made with boneless chicken also but we prefer chicken with bones. Bone-in chicken is more flavourful and definitely juicier and has less chances of being over-cooked.

Wash half kg chicken and drain it.

Marinate the chicken by adding ginger garlic paste, red chilli, yellow chilli (if not available you can skip it), turmeric, salt and keep it for atleast half an hour. It can be kept for more time, as the longer you keep the flavor infuse in the chicken and gives better taste.

Heat oil and ghee in a wok add the pieces of chicken one by one and fry the marinated chicken pieces. You can make it entirely in ghee also.

Cook for 2 minutes on high flame without moving, after 2-3 minutes turn the chicken pieces and again cook for 2 minutes on high flame.

Then reduce the flame and add little water to the bowl in which the chicken was marinated so as to mix the remaining masala in the bowl.

Now pour this water in the fried Chicken pieces and add coriander powder, cumin powder, bay leaves, cinnamon, cloves, black and green cardamom, kashmiri chilli powder (for colour as it is not spicy) and stir it well on medium flame and cook for 2 to 3 minutes.

By that time take half fried onions, 2 green chillies (it can be adjusted as per taste), 15 almonds, saffron (since it’s a royal dish we use this ingredient if you do not have it you can skip this), half cup curds approx. 125 gms, ¼ tea spoon garam masala powder and grind these ingredients into a smooth fine paste by adding little water.

If you do not have ready-made fried onions or barista take 2 medium sized onions, peel, wash and cut in thin slice. Fry in hot oil until golden (during this process stir them around every 5-6 minutes to prevent them from sticking the bottom and burning). Drain on a kitchen tissue. Cool it and use it in the recipe.

Fry the chicken well for at least 5minutes and pour this grinded masala to the chicken, add 1 cup water in the mixer jar and add it to make gravy.

Bring this gravy to boil, cover and cook for 12 to 15 minutes on low flame until it gets tender/cooked, keep checking until the oil floats on top of the gravy. This recipe does not have much gravy and is a bit dry therefore adjust the gravy accordingly.

Then add 2 tablespoon fresh cream either ready-made one or fresh cream that you have it on the milk which will make it more rich in taste, 1 slit green chilli and ginger julienne, mix it and cook for 2 to 3 minutes.

Your Mughlai Chicken Gravy is ready.

Serve it hot with tandoori naan, parathas or rice.

Tandoori Naan recipe without oven without yeast is also available on our page. Please watch and try the combination you will definitely love it.

If you like my recipes than do try and share your feedback and tag us on Instagram, Facebook and Youtube.

Points to remember • Use bone-in chicken as there is less risk of getting overcooked and results are more flavourful. • If using frozen chicken make sure you thaw it completely before marinating. • Marinate the chicken overnight to get better taste.• Slice your onions as thin as possible. This helps to brown them faster and save time.