Chicken Entrees

Mughlai Chicken Curry

by Spoorthy
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Mughlai Chicken Curry

  • Author: Spoorthy
  • Total Time: 55
  • Yield: 5 servings
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Description

Mughlai Chicken Curry is a dish that was invented during the time of the Mughal Empire in India. It is a combination of Persian, Middle East, and Indian cooking methods. Mughlai dishes are mild on the level of heat when compared to some of the Indian curries but heavy on the fragrant spices.

This recipe uses various spice powders for marinating chicken. In addition, the whole spices are also sauteed in oil for that extra intense flavor.

Ingredients

Marinating Ingredients

Chicken Thighs- 1 lb (with bones)

Salt- 1 tsp + 1/2 tsp

Turmeric- 1/2 tsp

Chili Powder- 1 1/2 tsp

Cumin Powder- 1 tsp

Coriander Powder- 1 Tbsp

Garam Masala Powder- 1/2 tsp

Yogurt- 2 Tbsp

Ingredients for Curry

Onions- 3 (sliced)

Canola Oil- 2 Tbsp

Water- 2 +1 cup

Whole Spices- Bay Leaves(4), Star Anise (2), Cloves (4), Cinnamon-(2-inch pieces), Cardamom (4)

Ghee- 1 1/2 Tbsp

Ginger and Garlic- 1 Tbsp (Paste or shredded)

Almond Paste- 2 Tbsp

Heavy Whipping Creme- 2 Tbsp

Raisins- 1 Tbsp (Optional)

Instructions

1. Marinate chicken with salt (1 tsp), turmeric( 1/2 tsp), chili powder(1 1/2 tsp), cumin (1 tsp), coriander powder (1 1/2 Tbsp), and garam masala powder (1/2 tsp).

2. Add 2 Tbsp thick yogurt to all the marinating ingredients.

3. Mix everything well so that chicken incorporates all the spices and yogurt.

4. Refrigerate the chicken for at least 2 hours.

5. Take a 3-quart pan and when hot, add 2 Tbsp canola oil to it.

6. Add 3 big onions sliced to the hot oil along with 1/2 tsp salt to caramelize.

7. Caramelize for about 15 minutes on medium-high heat or until it turns to golden brown color.

8. Let the caramelized onions cool down and transfer it to the blender. Pour 2 cups of water to it to blend to a smooth paste.

9. Now in a pan, take 1 1/2 Tbsp of ghee and when hot, add the whole spices (bay leaves, star anise, cloves, cinnamon, and cloves) and saute for few seconds.

10. Add 1 Tbsp of ginger and garlic paste or shredded ginger/garlic and saute on high for 1 minute.

11. Add the marinated chicken pieces to the pan and mix it well.

12. Saute the chicken on high heat for about 10 minutes. This step helps all the marinated spices to cook along with the chicken.

13. Add prepared onion puree to the sauteed chicken. Mix it well.

14. Add 1 cup of water to the chicken. Adjust water to the desired consistency at this stage.

15. Boil the curry for about 10 minutes on medium-high heat.

16. Add 2 Tbsp almond paste and 2 Tbsp heavy creme. Almond paste and heavy creme will help to balance out all the bitterness from the various spices.

17. Garnishing with raisins is optional. Leave it out if you prefer the curry to be spicier.

Notes

1. Mughlai curry is time-consuming as onions need to be caramelized as a curry base. This recipe has been tested with ready fried onions and unfortunately, it does not work with that at all.

2. If 3 onions are too much, caramelizing just 2 onions will also work for this recipe.

3. In place of almond paste, cashew paste can also be used. Mughlai dishes use cashews, almonds, raisins, and other types of dried fruits and nuts to make it richer.

4. This dish is best served with rice, roti, naan, or other types of bread.

  • Prep Time: 15
  • Cook Time: 40
  • Category: Chicken Dishes
  • Method: Cook
  • Cuisine: Mughlai/Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 Kcal
  • Sugar: 3.43 g
  • Sodium: 600 mg
  • Fat: 21.48 g
  • Saturated Fat: 7.83 g
  • Unsaturated Fat: 3. 51 g
  • Trans Fat: 0.21 g
  • Carbohydrates: 8.05 g
  • Fiber: 1.6 g
  • Protein: 16.43 g
  • Cholesterol: 107 mg

Keywords: Mughlai Chicken, Chicken Curry, Persian/Indian Chicken Curry, Mughlai Chicken Curry

 Marinate chicken with salt (1 tsp), turmeric( 1/2 tsp), chili powder(1 1/2 tsp), cumin (1 tsp), coriander powder (1 1/2 Tbsp), and garam masala powder (1/2 tsp).
Add 2 Tbsp thick yogurt to all the marinating ingredients.
Mix everything well so that chicken incorporates all the spices and yogurt.
Refrigerate the chicken for at least 2 hours.
Take a 3-quart pan and when hot, add 2 Tbsp canola oil to it.
Add 3 big onions sliced to the hot oil along with 1/2 tsp salt to caramelize.
Caramelize for about 15 minutes on medium-high heat or until it turns to golden brown color.
Let the caramelized onions cool down and transfer it to the blender. Pour 2 cups of water to it to blend to a smooth paste.
 Now in a pan, take 1 1/2 Tbsp of ghee and when hot, add the whole spices (bay leaves, star anise, cloves, cinnamon, and cloves) and saute for few seconds.
Add 1 Tbsp of ginger and garlic paste or shredded ginger/garlic and saute on high for 1 minute.
Add the marinated chicken pieces to the pan and mix it well.
Saute the chicken on high heat for about 10 minutes. This step helps all the marinated spices to cook along with the chicken.
Add prepared onion puree to the sauteed chicken. Mix it well.
 Add 1 cup of water to the chicken. Adjust water to the desired consistency at this stage.
Boil the curry for about 10 minutes on medium-high heat.
Add 2 Tbsp almond paste and 2 Tbsp heavy creme. Almond paste and heavy creme will help to balance out all the bitterness from the various spices.
Garnishing with raisins is optional. Leave it out if you prefer the curry to be spicier.