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Chicken Mughlai

Chicken Mughlai

As I earlier mentioned in my blog, Shahi dishes emerged from the royal kitchens of Mughals and were strongly influenced by Persian and Turkish cuisine and culture. The complex cooking techniques with usage of rich and creamy sauces, elaborate spices, nuts and fruits gives Mughlai dishes a unique blend of aromas and flavours that is unparalleled and unmatched.

One such classic recipe is the Chicken Mughlai which is not just delicious but also has unsurpassed flavours. The magic of fried onions, creamy cashew-almond paste and relatively simpler spices than other Mughlai dishes, this dish is unique in its own way. I have tried to keep it as simple as possible with lesser ingredients and simple spices available at home.       

Preparation time: 30 mins

Cooking time: 30 mins

Servings: 2-3 persons

Ingredients:

  • 500 gms chicken
  • 1 cup thick curd
  • 1 large onion sliced
  • 1 tbsp ginger garlic paste
  • 8-9 almonds
  • 8-9 cashews
  • 1 tbsp oil
  • 2 tbsp ghee
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tsp shahi jeera
  • Whole spices (1-inch cinnamon, 2 bay leaves, 3 cardamoms, 3 cloves)
  • Salt to taste

Instructions:

  • Wash the chicken thoroughly and marinate with ½ cup curd, ½ tsp red chilli powder, ½ tbsp ginger garlic paste and salt. Keep aside for a minimum of 30 minutes.
  • Soak the cashews and almonds in hot water for 15 mins. After 15 minutes, blend it into a smooth paste with half cup curd.
  • In a heavy-bottomed wok or kadhai, heat oil and fry the onions till caramelised and browned. Make sure you keep stirring the onions to avoid burning. Let it cool.
  • Blend the fried onions once they are cooled into a smooth paste.
  • Heat ghee in the same wok or kadhai and add whole spices and let the flavours ooze out. Next, add the shahi jeera and let it crackle.
  • Add the onion paste to the wok/kadhai and fry till it leaves the fat.
  • Add the chicken pieces along with all the marination and mix well.
  • Next add ½ tsp cumin powder, ½ tsp coriander powder, kashmiri chilli powder and mix well. Cook, it covered for about 20 t0 25 minutes till chicken is tender and cooked.
  • Now add the cashew almond paste and mix well. Sprinkle garam masala powder and add little hot water to adjust the gravy. The gravy should not be too thin or thick.
  • Finally season with salt as per taste and a pinch of sugar. Transfer to a serving bowl and garnish with coriander leaves.
  • Serve hot with any bread or steamed rice.


Tips:

  • Chicken can be used boneless or with bones.
  • Use thick beaten curd for best results.
  • Cumin seeds can be replaced with shahi jeera in case not available.
  • Sprinkle a little salt on the onions while frying them for quick caramelization.

 


 

 

 

 

 

 

 

 

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