Go Back
–+ servings
Restaurant style chicken mughlai recipe video

Restaurant Style Chicken Mughlai

Tender chicken cooked in a velvety sauce made with fried onions, nuts, aromatic spices and fresh cream. Pair with your favorite side - rice, naan or paratha.
No ratings yet
Print Pin
Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Marinate chicken:

  • 1 kg chicken thighs, diced
  • 3 tablespoons yogurt
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper

Fried onions:

  • 3 tablespoon oil
  • 2 onions, evenly sliced

Onion paste:

  • 4 cashew nuts, soaked
  • 4 almonds, soaked

Mughlai chicken:

  • 1 tablespoon ghee
  • 1 bay leaf
  • 2 cm cinnamon stick
  • 4 cloves
  • 2 cardamom pods
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • ½ teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 2 tablespoons tomato paste
  • ¼ cup heavy (thickened) cream
  • 1 teaspoon garam masala
  • 1 teaspoon dried fenugreek leaves
  • 1 teaspoon chopped coriander leaves (cilantro)
  • Water
  • Salt to taste

Garnish:

  • Chopped coriander (cilantro) leaves

To serve:

  • Rice, naan or paratha

Instructions

Marinate chicken:

  • Place chicken, yogurt, salt and pepper in a large bowl. Toss chicken to coat. Cover and marinate in the refrigerator for about 30 minutes.

Make fried onions:

  • Heat oil in a large pan over medium-high heat.
  • Add onions. Stir fry for about 3-4 minutes or until golden and crisp.
  • Drain on an absorbent towel.

Make onion paste:

  • Place fried onions, cashew nuts and almonds in a food processor.
  • Process to a smooth paste. Add a little water if required.

Make mughlai chicken:

  • To the same pan used for fried onions, add ghee.
  • When hot, add bay leaves, cinnamon stick, cloves and cardamom pods. Saute, stirring, for about 1 minute or until fragrant.
  • Add ginger and garlic. Sauté, stirring, for about 1 minute or until aromatic.
  • Add chicken. Stir fry for about 7-8 minutes.
  • Add ground turmeric, ground coriander, ground cumin and red chili powder. Saute, stirring, for about 30 seconds.
  • Add tomato paste. Saute, stirring, for about 3 minutes.
  • Season with salt.
  • Add onion paste. Saute, stirring, for about 2 minutes, adding water if the sauce is too thick.
  • Cover and cook for about 7-10 minutes or until chicken is cooked through.
  • Add cream, garam masala, dried fenugreek leaves, and chopped coriander (cilantro) leaves. Stir to combine.
  • Simmer for about 2 minutes.
  • Garnish with chopped coriander (cilantro) leaves.
  • Serve with rice, naan or paratha.

Nutrition

Calories: 717kcal | Carbohydrates: 6g | Protein: 43g | Fat: 58g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 258mg | Sodium: 319mg | Potassium: 698mg | Fiber: 2g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg