Mughlai Chicken Curry

Mughlai Chicken Curry
Mughlai Chicken Curry2
 Mughlai Chicken Curry,  Have u ever heard a Chicken gravy with rich creamy nutty, and fluffy flavoured one, then this is the one.. its a long time i have tried this recipe in a ready packed masala, and we all love rich creamy curry, its been a long gap i tasted this curry, and finally want to do from scratch..

Cant imagine how these tempting curry was prepared when i googled, and i confused a lot with so many preparation in google, and i guess to find my way of making this curry.. and end result was super duper, this is the best pair with roti, to dig the roti with these rich gravy is exactly a heavenly moment.. i don’t have much knowledge in mughlai history, but i believe they people are born to eat, such a lovely dishes with flavours.. This is my “Day 34 of B365″
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Mughlai Chicken Curry

Recipe Cuisine: Indian  |  Recipe Category: Curry/Side Dish
Prep Time: 10 mins    |  Cook time: 40-50 mins    |  Serves: 3-4


Chicken 500 gms
Lime Juice 2 tsp or 1 lime
Ginger Garlic Paste 2-3 tsp
Onion 3 large
Tomato 3 medium
Curd 1/2 cup
Turmeric Powder 1/4 tsp
Jeera 1 tsp
Milk 1/2 cup
Coriander Leaves a handful
Fresh Cream 3 tsp
Salt to taste


Ingredients to roast and grind

Cashew nut 4 tsp
Fennel Seeds 1/2 tsp
Jeera 1/2 tsp
Red Chilly 3-4 nos
Pepper 1/2 tsp
Cloves 2 nos
Cinnamon 1 inch
Cardamon 2 nos
Coriander Seeds 1/2 tsp
Bay Leaf 1 nos




Take all the ingredients under the table roast and grind, in a pan dry roast them, bring this to room temperature.. 
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Grind in a dry mixer and powder the masala and set aside, this masala is called to be the Mughlai masala
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Now the Time to grind the 1 onion, Tomato and the curd together, blend to a smooth paste.. 
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In the Mean time, Wash and clean the Chicken, squeeze the lime juice to the chicken 
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Add in the Ginger Garlic paste
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Add the turmeric powder, salt 
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Mix them well and set aside for 15 mins to 30 mins to tender the chicken.. 
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Heat a pan with oil, Drop the marinated chicken and fry them, no need to add water, Chicken will cook enough with the water they release
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Here its the cooked chicken
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Take the cooked chicken aside.. 
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Now the mughlai masala preparation.. Heat the same with oil, temper with jeera.. 
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Add in the finely chopped onion.. fry them till it turns soft..
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Now adding the grounded paste.. Cover with a lid and cook till the separates.. 
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Here is the glazed tomatoes that are well cooked.. 
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Once the tomato masala’s are done, add in the powdered masala.. fry them for a while.. 
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Add in the Milk and bring this boil.. 
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Well boiled Rich gravy is ready.. 
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Drop the cooked chicken to the grave and keep the flame medium high, boil it well..
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Throw the chopped coriander leaves once they done.. 
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Finally beat the fresh cream and drop it, switch off the flame and serve.. 
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I garnished with few more coriander leaves.. 
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