Just the words – ‘Mughlai Chicken’ are enough to make mouths water. When it comes to Mughlai food, there are no boundaries. There is always something for everyone, from biryanis to kebabs and rich, creamy dals!
Mughlai chicken has always been popular when it comes to North Indian dishes. It’s a dish made on special occasions because it requires many ingredients and takes time to prepare. The rich creaminess of the recipe is majorly influenced by culinary traditions of Central Asia that were brought down to India with the Mughal dynasty.
Most Mughal dishes have elaborate procedures and are very rich in spices. This Mughlai chicken curry is best made when prepared the day before. It can be made ahead of a grand occasion and placed in the fridge for the next day. It can be easily reheated and enjoyed with parathas, naan, roasted potatoes, or rice.
This royal Mughlai chicken gravy is succulent and filling and makes for a perfect celebration meal anytime!
If you’ve always wanted to make this scrumptious Mughlai chicken masala gravy, but have put it off because of the long list of ingredients, then here’s your chance to try it out!
Here, we’ll show you how to make this delicious Mughlai masala gravy in the best way possible.
Get Fresh Chicken for Your Mughlai Chicken Gravy
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Begin with soaking the cashew nuts in hot water for about 10 minutes.
Rub turmeric powder over the chicken and keep it aside.
Heat 1 tbsp of ghee in a pan, add the chopped onions and saute. Cook the onions till they turn deep brown on medium heat. This process of caramelising the onions will take about 15 to 20 minutes.
Once the onions have browned, transfer to a food processor or grinder along with the garlic cloves, green chillies, ginger, cashew nuts, and ¼ cup of water. Grind this to a smooth paste.
In the same pan, heat the remaining ghee. Add bay leaf, cardamom pods, cinnamon, and cloves. Saute for about a minute, and then add the onion paste.
Cook the paste on medium-high heat, stirring occasionally. Add chilli powder, coriander powder, garam masala, and salt. Saute for about 2 to 3 minutes
Add the chicken with ¼ cup of water. Cover and cook for about 20 minutes or till the chicken has cooked thoroughly. If the gravy is too thick, add a little water to thin it down.
Add cream and switch off the flame. Let the Mughlai chicken curry sit for about 10 minutes before serving it hot with parathas or rice.
Saute the onions till they get a nice deep brown colour. This caramelisation process will add flavour to the gravy, so make sure not to skip it.
Grind the ginger, garlic, green chillies, cashew nuts, and browned onions with water to a smooth puree. This is important as this will form the texture of the gravy.
Cook the onion paste till it gets a nice light brown colour. Keep frequently stirring as it may stick.
Cook the paste until the oil separates.
So, give this delectable recipe for Muglai Chicken a whirl and let us know in the comments how you liked it. Also, remember to take a few photos for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash.