Mughlai Chicken Curry

Ingredients

Chicken & Marinade

• Chicken (bone-in): 700 g
• Curd (dahi): 120 g (half cup)
• Ginger-garlic paste: 1 tbsp
• Salt: 1 tsp
• Red chilli powder: 1 tsp
• Turmeric: 1/4 tsp

Mughlai Nut Paste

• Cashews: 25 g (20–22 pieces)
• Almonds: 12 g (10 pieces)
• Warm milk: 60 ml (1/4 cup)

Gravy Base

• Oil: 30 ml (2 tbsp)
• Butter: 15 g (1 tbsp)

Whole spices:

• Bay leaf (tejpatta): 1
• Green cardamom (elaichi): 3
• Cloves (laung): 4
• Cinnamon (dalchini): 1 small stick

Other:

• Onions (thinly sliced): 200 g (2 medium)
• Ginger-garlic paste: 15 g (1 tbsp)

Masala

• Tomato puree: 150 g (2 medium)
• Salt: 3/4 tsp
• Red chilli powder: 1/2 tsp
• Coriander powder: 1 tsp
• Garam masala: 1/2 tsp
• Sugar: 1/2 tsp

Final Finish

• Fresh cream: 3 tbsp
• Kasuri methi (crushed): 1 tsp
• Water: 200–250 ml

Preparation

1. Marinate Chicken

• Combine chicken with curd, ginger-garlic paste, salt, chilli powder, and turmeric.
• Mix well and let it rest for 45-50 minutes.

2. Prepare Nut Paste

• Soak cashews and almonds in warm milk for 15-20 minutes.
• Grind into a smooth, lump-free paste.

Cooking Steps

3. Build the Base

• Heat oil and butter in a heavy pan on medium heat.
• Add whole spices and sauté for 30–40 seconds.
• Add sliced onions and cook for 12–15 minutes, stirring occasionally until deep golden brown.

4. Aroma

• Add ginger-garlic paste.
• Cook for 2 minutes until the raw smell disappears.

5. Cook Masala

• Add tomato puree, salt, red chilli powder, coriander powder, garam masala, and sugar in our base.
• Cook for 8 minutes, stirring regularly until oil separates.

6. Cook Chicken

• Add marinated chicken and toss it around toh cover it with the mixture.
• Cook on high heat for 5 minutes.
• Cover the lid and cook on medium-low heat for 10 minutes.

7. Add Mughlai Base

• Add prepared nut paste and 200–250 ml water.
• Mix thoroughly.
• Cover and cook on low heat for 12 minutes, stirring occasionally.

8. Final Finish

• Add cream and crushed kasuri methi.
• Simmer on low heat for 3 minutes.
• Turn off heat and let rest covered for 5 minutes.

Serve & Enjoy

Serve hot with butter naan, tandoori roti, or jeera rice. Enjoy your rich, creamy Mughlai Chicken Curry!