Mughlai Chicken Recipes

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MUGHLAI CHICKEN



Mughlai Chicken image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 22

1 (1-inch) piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 tablespoons ground almonds
1/2 cup water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
1/4 cup vegetable oil
3 pounds boned chicken thighs, each cut into 2
2 onions, finely chopped
1 cup Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup sultanas (golden raisins)
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
3/4 cup flaked almonds, toasted, to garnish

Steps:

  • Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.
  • Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.
  • Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.
  • Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.
  • It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.
  • So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

MUGHALI CHICKEN



Mughali Chicken image

I enjoy cooking for my family and try to incorporate healthy new foods into our menus. This authentic Indian dish is a favorite. -Aruna Kancharla, Bentonville, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

4 cardamom pods
10 garlic cloves, peeled
6 whole cloves
4-1/2 teaspoons chopped fresh gingerroot
1 tablespoon unblanched almonds
1 tablespoon salted cashews
1 teaspoon ground cinnamon
6 small red onions, halved and sliced
4 jalapeno peppers, seeded and finely chopped
1/4 cup canola oil
3 tablespoons water
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup coconut milk
1 cup plain yogurt
1 teaspoon ground turmeric
Fresh cilantro leaves
Hot cooked basmati rice, optional

Steps:

  • Remove seeds from cardamom pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews and cinnamon; cover and process until blended. Set aside., In a large skillet, saute onions and jalapenos in oil until tender. Stir in water and the garlic mixture. Add the chicken, milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with rice if desired.

Nutrition Facts : Calories 367 calories, Fat 23g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 93mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein.

MUGHLAI CHICKEN



Mughlai Chicken image

Say no to greasy chicken gravy dishes. This traditional Mughlai recipe from my mum is quick, simple and great for beginners and experts alike.

Provided by WannabeChefMV

Categories     Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 kg chicken piece (thigh, breast, leg or any you prefer)
3 chopped garlic cloves
1 teaspoon ginger paste
1 teaspoon salt
1 teaspoon pepper
1 onion, chopped
1 teaspoon cumin seed
1 teaspoon red chili powder
1/2 teaspoon garam masala
1 tablespoon cooking oil
1 cup yogurt
1 sprig fresh coriander

Steps:

  • Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.
  • Once chicken is boiled, take the pieces out of the stock. Set stock aside.
  • In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.
  • Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder.
  • Stir fry this mixture for 4 minutes.
  • Now add half a cup of stock.
  • Also add yogurt to this mixture.
  • Cover and let this cook on medium heat for 20 minutes.
  • Check after 20 minutes to see if the oil is visible on the sides. That means you're done.
  • You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.
  • Garnish with chopped corriander leaves.

MUGHLAI CHICKEN (BUTTER CHICKEN)



Mughlai Chicken (Butter Chicken) image

I have been making Mughlai chicken this way ever since I found this recipe on a website by the cook himself of Moti Mahal, an esteemed chain of restaurants in New Delhi, India. Its absolutely mouth watering leaving both me and my husband licking our fingers and craving for more in the end.

Provided by Chef Neera

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs raw chicken
1 teaspoon red chili powder
1 teaspoon ginger-garlic paste
1 teaspoon salt (or to taste)
1 1/4 cups plain yogurt
1/3 cup unsalted butter
1 teaspoon black cumin seeds
1 1/2 cups tomato puree
1 teaspoon sugar
1 teaspoon red chili powder
1 teaspoon salt (or to taste)
1/3 cup fresh cream
4 green chilies (sliced)
1 teaspoon dried fenugreek leaves (crushed)

Steps:

  • For the marinade,mix red chilli powder, ginger garlic paste, salt and yogurt together. Marinade is ready.
  • Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
  • Then roast the marinated chicken in a an oven at 400 F for about 5-10 minutes till it is three fourth done.
  • For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
  • Now add the prepared chicken, fresh cream, sliced green chillies and crushed fenugreek leaves.
  • Cook till chicken is done.
  • Butter Chicken is ready to eat.
  • Serve hot with rice or naan. (a type of Indian bread avaialable at Trader Joe's).

Nutrition Facts : Calories 857.4, Fat 74.7, SaturatedFat 30.2, Cholesterol 212.2, Sodium 1359.9, Carbohydrate 18.8, Fiber 3, Sugar 11.6, Protein 29.8

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Top Asked Questions

What is Mughalai chicken and how to cook it?
Mughlai Chicken is known for its creaminess and rich taste. Mughalai Chicken is an easy recipe to cook, and the key ingredients are Cashew, Ghee, Garlic, Ginger, Onion, Fresh Cream and a whole lot of Indian spices. Mughalai Chicken can be cooked in 45 minutes, and it is best to eat along with Rotis/Chapti/Pulkha/Any Indian Breads.
What is Mughlai chicken with almonds?
This curry is a Mughal dish and the addition of cumin, yogurt and fresh coriander leaves is essential. They cannot be omitted. Key Ingredients: Chicken, Almond, Cream, Yoghurt, Ginger , Garlic, Onion, Green Chilli Spices, Oil, Coriander Leaves, Salt. Let us know if you tried it – Mughlai Chicken with Almonds.
What is Mughlai chicken gravy?
Mughlai chicken gravy is rich, thick, creamy and mildly spicy gravy. This chicken curry can be served with Roti/Naan or steamed rice. What is Mughlai chicken?
What is the best Mughlai dish to eat?
These Mughlai dishes, whether it is Mughlai biryani or curries have incredible taste and flavor. Popular Mughlai dishes include Biryani, Pulao, Mughlai paratha, Chicken Korma, chicken curry and many more. What to serve with Mughlai Chicken Curry?

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