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Mughlai Chicken/ Mughlai Murgh

1 kilo chicken, cut into bite sized pieces


¼ cup plain yoghurt

1 teaspoon ground coriander
1 teaspoon garam masala (homemade is lovely!)
½ teaspoon ground cumin
½ teaspoon hot chilli powder (cayenne)
5 cloves garlic, grated to a paste
1 inch piece of ginger, grated to a paste
Salt to taste (around 1 teaspoon)
1 tablespoon vegetable or any unflavoured oil


Ground Spice Mix:

¼ teaspoon ground mace

¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
5 green cardamom pods, seeds removed and crushed fine
1 black cardamom pod, seeds removed and crushed fine
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground cumin

Whole Spices:

5 whole cloves

5 whole green cardamom pods
2 inch stick of cinnamon or cassia bark
1 star anise

The rest of the sauce:

2 small onions, chopped

4 cloves garlic, chopped
1 inch piece of ginger, chopped
1 green chilly, chopped (optional)
2 cups chicken stock
1 tablespoon oil or ghee + an extra tablespoon
Around 25 g (¼ cup) blanched almonds
Around 25 g (¼ cup) unsalted cashew nuts
½ cup milk + 2 tablespoons extra
A generous pinch of saffron
½ cup heavy cream (optional)

To garnish:

A generous handful of raisins

A generous handful of unsalted cashew nuts
Large handful of fresh coriander (cilantro) chopped


Whisk together the ingredients for the marinade. Rub into the chicken pieces and marinate for at least 4 hours, overnight if possible.

Mix together all the spices for the ground spice mix in a small bowl.

Heat a tablespoon of oil in a pan. Add the onion and fry for about 5 - 6 minutes, until soft and just beginning to colour. Add the chopped ginger, garlic and green chilly (if using) and fry for an additional minute. Transfer to a blender and blend to a smooth paste. Keep aside.

Place a heavy pan on medium high heat, and add the marinated chicken pieces, reserving any leftover marinade. Fry the pieces, in a couple of batches, if necessary, until the chicken is brown all over and sealed. Transfer the chicken to a bowl and keep aside.

Add a tablespoon of oil to the same pan, and add the whole spices. Stir and fry for a minute, until fragrant. Add the onion paste to the pan, along with the ground spices, and any remaining marinade from the chicken pieces.

Fry together, stirring often, until the masala comes together in a sticky mass, about 5 - 7 minutes.

Add the stock to the pan, and simmer  for about ten minutes.

Taste and season with a little salt.

Add the fried chicken pieces into the sauce, and stir till the chicken is coated in the sauce. Simmer for about 10 minutes on a low heat.

Meanwhile, soak the almond and cashews in the ½ cup milk for about 10 - 15 minutes, then blend to a fine paste.

Heat the remaining 2 tablespoons of milk, and stir in the saffron.

Stir in the nut paste and the slaked saffron into the chicken and its sauce.

Simmer, covered for another 10 minutes. The chicken should be cooked all the way through at this point. Taste and adjust the seasoning, adding a little more salt at this stage.

Simmer uncovered for a few more minutes, until the sauce is thick and creamy. Stir in the heavy cream and heat for another couple of minutes.

Take off the heat and stir in the raisins, cashew nuts and fresh coriander to garnish. Serve with roti, naan, rice or pulao.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise