Mughlai chicken recipe

This Mughlai chicken recipe is one of the great Indian recipes for special occasions because the recipe is rich in ingredients as well as strong in flavours. Its mild thick creamy gravy is inspired by the food made famous by the Mughal dynasty. Eat it and you will feel like royalty yourself.


  • 1 kg boneless chicken skin removed
  • 2 onions ground to a paste
  • 2 teaspoons of garlic paste
  • 2 teaspoon ginger paste
  • 5 pods of cardamom
  • 1 teaspoon coriander powder
  • 1 stick of cinnamon
  • 1 teaspoon cumin powder
  • ΒΌ cup oil
  • 1 teaspoon red chlli powder
  • 1 teaspoon garam masala
  • 10 to 12 almonds blanched and skin removed
  • 5 tablespoon thickened cream


Grind the almonds into a fine paste and keep aside. Heat the oil in a pan and fry the onions till they are translucent, add the ginger and garlic pastes, cardamom and fry for 1 minute. Now add all the other spices except the garam masala and fry till the oil begins to separate from the masalas. Add the chicken and fry till the chicken turns opaque.

Whisk the cream to ensure that there are no lumps in it and add the cream and the almond paste to the chicken and stir well. Cook it for 30 minutes till the chicken is done. Turn off the gas and sprinkle the garam masala over the chicken and cover the dish immediately. Serve after a few minutes with Indian bread made in a traditional tandoor or oven. The bread is generally smeared with butter to enhance the flavours further, but if you like you could even serve the Mughlai Chicken with some rice.

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