“Chicken Mughlai: The Creamy, Royal Curry That Deserves a Spot on Your Dinner Table”
If you love dishes that are indulgent, creamy, and full of deep, warming spices—Chicken Mughlai is going to steal your heart (and maybe your guests’ too). Originating from the royal Mughal kitchens, this curry is a feast of cashews, cream, and aromatic spices that make every bite luxurious.
Perfect for a weekend special, a family get-together, or when you want to treat yourself like royalty.
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Ingredients:
For the chicken marinade:
500g chicken (bone-in or boneless)
½ cup curd (yogurt)
1 tsp ginger-garlic paste
½ tsp turmeric
Salt to taste
For the curry:
2 onions, finely sliced
2 tbsp oil or ghee
1 tbsp ginger-garlic paste
10–12 cashews (soaked and blended into a paste)
1 tsp coriander powder
1 tsp garam masala
½ tsp cumin powder
½ tsp chili powder (adjust to taste)
½ cup milk or cream
Salt to taste
Fresh coriander for garnish
A pinch of saffron (optional, but royal!)
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Instructions:
1. Marinate the chicken with curd, ginger-garlic paste, turmeric, and salt. Let it sit for at least 30 minutes (overnight is best).
2. Fry onions in ghee or oil until golden brown. Set a few aside for garnish. Grind the rest into a paste.
3. In the same pan, add more oil if needed. Sauté ginger-garlic paste, then add all the dry spices.
4. Add the onion paste and cashew paste. Cook until oil starts separating.
5. Add marinated chicken and cook on medium heat for 10–15 minutes.
6. Pour in milk or cream, simmer for another 10 minutes until the gravy thickens and chicken is tender.
7. Top with fried onions, saffron strands (if using), and fresh coriander.
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Serve With:
Butter naan
Jeera rice
Paratha
Or even plain roti—it’ll taste amazing either way.
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Fun Twist: Add boiled eggs or a few raisins for extra richness—some royal kitchens did!
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