Mughlai Chicken Recipe | How to Make Authentic Mughlai Chicken!

Mughlai Chicken is a rich, decadent, restaurant-style, brown-colored chicken gravy belonging to the Mughal era. A bowl of this Mughlai Chicken with naan or rice will surely have you licking off your plates!

When we say Mughal cuisine, we think of rich and thick curries, pilaf, biryani, cashews, and apricots. All in all, Mughal food embodies a royal, refined, sophisticated, and extravagant culinary art. Mughlai cuisine has evolved greatly, from the times of Babur to Bahadur Shah Zafar. Three centuries of Mughal reign permanently altered the landscape of the Indian cuisine. Now, we have Mughal dishes on the menus of almost all hotels serving a North Indian fare.

Although preparing the authentic Mughal Chicken is a bit tedious, the outcome is absolutely divine and pleasing to your taste buds. Cream and yogurt lend richness to this gravy and make it thicker. Throwing in spices, such as cloves, cinnamon, and cardamom, and the paste of almonds give you a fragrant, distinct, and flavourful dish. Eat this comforting Mughal Chicken with naan, kulcha, or steamed rice and I promise you will be transported to heaven.

Tips to make that perfect Mughlai Chicken:

• Soak the almonds in plain water for at least 1 hour to soften them. After soaking, you can easily peel off the skin of the almonds and grind to a smooth paste, without any bits.
• Use chicken with bone, rather than boneless chicken, as it is more flavourful and won’t get overcooked.
• Ensure to marinate the chicken for a minimum of half an hour and then fry it carefully such that it is browned on all sides.

Scroll down to get the printable version of this recipe as well as check out the step by step photos with instructions. Make this Mughal Chicken soon for the folks at your home.

Mughlai Chicken Recipe

Prep Time

40 mins

Cook Time

45 mins

Total Time

1 hr 25 mins

 

Mughlai Chicken is a rich, decadent, restaurant-style, brown-colored chicken gravy belonging to the Mughal era. A bowl of this Mughlai Chicken with naan or rice will surely have you licking off your plates!

Course: Main Course

Cuisine: Mughlai

Servings: 5 people

Author: Pooja Bhise

Ingredients

• 700-gram chicken (use chicken with bone preferably)

For Marination

• 2 and 1/2 tbsp ginger-garlic-coriander paste (adrak-lehsun-dhania paste)
• 2 tbsp garam masala
• 2 tbsp crushed green chili (Hari Mirch)

For the Gravy

• 22-25 almonds (badam)
• 4-5 tbsp milk (or more if required)
• 2 tbsp ginger-garlic-coriander paste (adrak-lehsun-dhania paste)
• 7 tbsp oil
• 1-inch cinnamon stick (dalchini)
• 2 bay leaves (tejpatta)
• 4 cloves (lavang)
• 4 cardamom pods (elaichi)
• 2 chopped medium-sized onions (Kanda)
• 2 tbsp cumin seeds powder (jeera powder)
• 1 tbsp red chili powder (Laal Mirch powder)
• 1 and 1/2 tbsp coriander seeds powder (dhania powder)
• 1/4 tbsp black pepper powder (kali Mirch powder)
• 1/2 tbsp turmeric powder (Haldi powder)
• 6 tbsp beaten yogurt (feta hua dahi)
• 3/4 cup cream
• 1/4 tbsp garam masala
• Salt (as per taste) (namak)
• 1/2 cup chopped coriander leaves (dhania patta)

Instructions

Pre-preparation

1. Soak the almonds in water for 1 hour. Then, peel their skin. Grind the peeled almonds with 4-5 tbsp of milk till you get a smooth paste. You can add more milk if required while grinding.

Marinating the Chicken

1. Wash and thoroughly clean the chicken pieces with water. Take them in a bowl.
2. Marinate the chicken pieces with 2 and ½ tbsp ginger-garlic-coriander paste, 2 teaspoons garam masala, and 2 tsp crushed green chilies for 30 minutes.

Preparing the Gravy

1. Heat 7 tbsp oil in a pan. 
2. Add the marinated chicken. Fry the chicken till it turns golden brown on all sides.
3. Drain the chicken pieces and remove them aside on a plate.
4. In the same oil, add 1-inch cinnamon stick, 2 bay leaves, 4 cloves, and 4 cardamom pods. Fry them in oil till the bay leaves turn brown (not dark). Keep the flame on the medium setting.
5. Add 2 chopped medium-sized onions. Saute them.
6. Add 2 tbsp ginger-garlic-coriander paste. Cook till the mixture turns fragrant and soft.
7. Then, add the prepared almond paste. Fry it till the oil separates.
8. Add 1 tsp red chili powder, 2 tsp cumin seeds powder, 1 and ½ tsp coriander seeds powder, ¼ tsp black pepper powder, and ½ tsp turmeric powder. Cook on medium heat.
9. Add 6 tbsp beaten yogurt. Stir briskly till you get a consistent mixture.
10. Add the fried chicken, ½ cup cream, and salt as per your taste. Place a lid on the pan and cook on low flame for 20 minutes.
11. Then, add ¼ tsp garam masala and some chopped coriander leaves. You can add little water here to get the desired gravy consistency. Place a lid on the pan and cook for another 10 minutes.
12. Then, add 2 tbsp cream. Mix it well.
13. Garnish the gravy with chopped coriander leaves.