Mughlai Chicken is a flavorful and rich dish that originated in the Mughal cuisine. It’s known for its creamy texture and aromatic spices. Here’s a recipe for making Mughlai Chicken.
Ingredients
What you Need
To Marinate one kg chicken pieces
- One cup yogurt, tablespoon ginger and garlic paste, chili and turmeric powder, garam masala and salt to taste
For Gravy
- Ghee or oil
- Two large onions, finely sliced
- Cumin seeds, cardamom pods, cloves, cinnamon stick and bay leaf
- One teaspoon ginger and garlic paste
- One teaspoon coriander, cumin, red chili, salt and turmeric powder
- Half cup milk
- Half cup cream
Directions
How to Prepare
- In a bowl, mix together yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt to create a marinade.
- Add the chicken pieces to the marinade, ensuring they’re coated well. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Heat ghee or oil in a heavy-bottomed pan over medium heat.
- Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
- Add the finely sliced onions and cook until they turn golden brown. This might take around 8-10 minutes.
- Remove half of the cooked onions and set them aside.
- To the remaining onions in the pan, add ginger paste, garlic paste, coriander powder, cumin powder, red chili powder, turmeric powder, and garam masala. Cook for a couple of minutes until the spices are well incorporated.
- Add the marinated chicken pieces to the pan and sauté for a few minutes until they are browned on all sides.
- Add water as needed, cover the pan, and let the chicken simmer on low heat until it’s cooked through and tender. This might take about 20-25 minutes.
- Once the chicken is cooked, add cream to the dish and mix well. Adjust the seasoning with salt if needed.
- Garnish the Mughlai Chicken with the reserved caramelized onions and chopped cilantro leaves and enjoy with hot garlic naan.
Enjoy!Â
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