Mughlai Chicken Recipe

Mughlai Chicken is a common member of every North Indian restaurant’s menu. But funnily enough, the dish isn’t Indian. The chicken preparation is an original from Central Asia and was introduced in India by the Mughal Emperors during their reign. A thick and creamy chicken, this one’s for special occasions!

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Royal Chicken

A creamy, rich Chicken inspired by Central Asian cuisine. Try this royal tasting recipe now!

Votes: 7
Rating: 4.43
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Course

Main Dish

Cuisine

Indian, Mughlai, North Indian

Prep Time

30 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 piece Ginger 1”, peeled
• 4 cloves garlic peeled
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp dried chili flakes
• 4 tbsp ground almonds
• ½ cup Water
• 5 cardamom pods bruised
• 1 in cinnamon stick brokenhalf
• 2 bay leaves
• 4 Cloves
• ¼ cup vegetable oil
• 1.5 kg boned chicken thighs each cut into 2
• 2 onions finely chopped
• 1 cup Greek yogurt
• 1 cup chicken stock
• ½ cup heavy cream
• ½ cup sultanas golden raisins
• 1 tsp garam masala
• 1 tbsp sugar
• 1 tsp Salt
• ¾ cup flaked almonds (toasted to garnish)

Course Main Dish Cuisine Indian, Mughlai, North Indian Prep Time 30 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 piece Ginger 1”, peeled 4 cloves garlic peeled 2 tsp ground cumin 1 tsp ground coriander ½ tsp dried chili flakes 4 tbsp ground almonds ½ cup Water 5 cardamom pods bruised 1 in cinnamon stick brokenhalf 2 bay leaves 4 Cloves ¼ cup vegetable oil 1.5 kg boned chicken thighs each cut into 2 2 onions finely chopped 1 cup Greek yogurt 1 cup chicken stock ½ cup heavy cream ½ cup sultanas golden raisins 1 tsp garam masala 1 tbsp sugar 1 tsp Salt ¾ cup flaked almonds (toasted to garnish)

Votes: 7 Rating: 4.43 You: Rate this recipe!

Instructions

1. Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste.
2. Add the ground almonds and water and then blend again, set aside.
3. Heat the oil in a large pan and add the chicken pieces and cook them just long enough to seal on both sides, then remove to a dish.
4. Add the spices and turn them in the oil.
5. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking.
6. Pour in the blended paste, and cook everything until it begins to color.
7. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.
8. Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt.
9. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.
10. Take the pan off the heat and leave it to cool before reheating the next day.
11. When you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.
12. Serve.