Mughlai Chicken Recipe

Ingredients

• 45 mlGhee
• 10Cashew nuts
• 4 largeOnions, finely chopped
• 6Garlic cloves, peeled
• 2.5 cmGinger, peeled
• 3Green chillies
• 2Cardamom pods
• 1Bay leaf
• 3Cloves
• 2.5 cmCinnamon stick
• 500 gChicken, cut into medium-sized pieces
• 2.5 mlTurmeric powder
• 5 mlCoriander powder
• 2.5 mlChilli powder
• 2.5 mlGaram masala
• 30 mlCream
• 120 ml totalWater
• To tasteSalt

Instructions

1. 1

   Prepare ingredients

   Soak the cashew nuts in hot water for 10 minutes. Rub the turmeric powder over the chicken and set both aside.

2. 2

   Brown onions

   Heat 15 ml of ghee in a pan and add the onions. Sprinkle over 2.5 ml salt and stir. Lower the heat, cover the pan and cook until the onions are deep brown, stirring every 5–6 minutes to stop them sticking or burning. Allow about 20 minutes for the onions to caramelise.

3. 3

   Blend paste

   Transfer the browned onions to a food processor with the soaked cashew nuts, garlic, ginger, green chillies and 60 ml water. Blend until smooth.

4. 4

   Cook gravy

   Heat the remaining ghee in the same pan. Add the cardamom, bay leaf, cloves and cinnamon, and sauté for 1–2 minutes. Add the onion paste and cook over medium-high heat for 4–5 minutes, stirring occasionally. Add the coriander powder, chilli powder, garam masala and salt, then sauté for another 2–3 minutes.

5. 5

   Cook chicken

   Add the chicken and 60 ml water. Cover and cook for 20 minutes, stirring the curry occasionally, until the chicken is cooked through. The gravy will be thick; if you prefer it thinner, add a little water and bring the curry to a boil.

6. 6

   Finish and serve

   Taste and adjust the seasoning, then stir in the cream. Turn off the heat and let the curry rest for 10 minutes before serving with parathas and jeera rice.

What is Mughlai chicken?

Mughlai cooking is associated with the Indian subcontinent’s Mughal-era culinary traditions, and dishes in this style often pair aromatic spices with rich sauces. This North Indian-style version makes its gravy from browned onions, cashews and aromatics rather than relying on cream alone.

The long-cooked onions build a savoury sweetness, while the cashews give the blended sauce body. Chicken simmers directly in the gravy, so it takes on the spices as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 9g protein, 11g carbs, 17g fat.

The chicken provides much of the protein, while the onions and cashews contribute carbohydrates; ghee and cream account for much of the fat. Serve a portion with jeera rice or paratha and add a vegetable side to round out the plate.

Why brown the onions slowly?

Deeply browned onions are the foundation of the sauce, so give them the full cooking time rather than rushing them over high heat. A covered pan and low heat help them soften and colour without scorching.

Stir every 5–6 minutes, especially across the base of the pan. If the onions begin to catch, lower the heat and stir before continuing.

Building the cashew paste

Soaking the cashews for 10 minutes helps them blend smoothly with the onions, garlic, ginger and green chillies. Blend the mixture until no coarse pieces remain, adding only the stated 60 ml water.

A smooth paste makes the finished gravy cohesive. Scrape down the processor if needed so the aromatics are evenly incorporated.

Blooming the whole spices

Cardamom, bay leaf, cloves and cinnamon go into the hot ghee before the paste. Sauté them for just 1–2 minutes to release their aroma without letting them burn.

Once the paste is in the pan, cook it for 4–5 minutes before adding the ground spices. This gives the onion mixture time to cook down and the spices time to mingle with it.

Checking the chicken and gravy

Keep the pan covered while the chicken cooks for 20 minutes, stirring occasionally so the sauce does not stick. Check that the thickest pieces are cooked through before serving.

The sauce is meant to be thick. Add a little water and bring it back to a boil if you want a looser consistency.

How to serve it

Parathas and jeera rice are the serving suggestions for this curry. The bread is useful for scooping up the gravy, while rice gives it a mild, fragrant base.

Let the curry sit for 10 minutes after you turn off the heat, then stir in the cream as directed. Serve it with your chosen accompaniment while warm.

Recipe notes & tips

• Chop the onions evenly so they soften and brown at a similar pace.
• Keep the onion heat low and stir regularly to prevent scorching.
• Blend the onion and cashew mixture until smooth for a more even gravy.
• Use medium-sized chicken pieces so they cook evenly during the covered simmer.
• Add water gradually if you want a thinner sauce.
• Rest the curry for 10 minutes before serving to let the flavours settle.

Variations

• Paneer version: Replace the chicken with paneer for a vegetarian alternative, adding it near the end so it warms through.
• Milder curry: Use fewer green chillies or reduce the chilli powder.
• More heat: Add extra green chilli to the paste.
• Looser gravy: Add a little water and bring the curry to a boil before serving.
• Dairy-free finish: Leave out the cream and finish with a little water if needed.

Common mistakes to avoid

• Rushing the onions: They may lack depth; cook them slowly for about 20 minutes until deeply browned.
• Letting onions catch: They can turn bitter; lower the heat and stir every 5–6 minutes.
• Using an uneven paste: Coarse pieces can disrupt the sauce; blend the mixture until smooth.
• Burning the whole spices: They can taste harsh; sauté them for only 1–2 minutes.
• Skipping the occasional stir: The curry may stick as it thickens; stir it from time to time while covered.
• Adding too much water at once: The gravy can become thin; add small amounts and bring it back to a boil.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the gravy has thickened; stir occasionally.

Frequently asked questions