Murgh Mughlai - Mughlai Chicken From Journey Kitchen

Mughlai Chicken  - Murgh Mughlai

Serve 2-3


For Marination* 

1/2 kg chicken breasts, cut into cubes

1/2 tbsp garlic paste

1/2 tbsp ginger paster

1 green chilly, chopped finely

1 tsp garam masala

2 tbsp yogurt

1 tbsp ghee

Salt to taste

For Sauce

1/2 cup red onions, finely cubed

8 cashews, soaked in water overnight

5 almond, soaked in water overnight**

1/2 tbsp garlic paste

1/2 tbsp ginger paste

1 green chilies, chopped to paste (optional)

1 tsp coriander powder

1/8 tsp nutmeg powder

1 tsp garam masala

1 cup water/chicken stock

1/2 cup heavy cream***

2 tbsp ghee

Salt to taste

Whole Spices 

1 bay leaf

1 cinnamon stick (2-3 inches)

1/2 tsp whole mace

2 whole cloves

1 tsp black cumin (or substitute with regular cumin)****

1 cardamom pod

For Garnish



Fried onions 


* For a vegetarian version paneer works really well. Just mix cubes of paneer with 1/2 tbsp of ginger paste and green chilly paste (as preferred) and fry them with 1 tbsp of ghee till lightly golden. And continue with the recipe in the same way.

** Soak the almonds overnight and pinch the skin off before grinding it.

***  For a lighter version, use yogurt in place of cream and just add a tbsp or two of cream at the end.

**** The regular cumin is the white cumin called jeera in hindi. Black cumin, shahi jeera/kala jeera in hindi is darker and has a sweet lemony kind of flavor. I particularly like to use black cumin in curries with nuts and cream. Substitute it with 1 tsp roasted white cumin if you don't have it.


Marinate the chicken  with all the ingredients stated under marination.

Heat a frying pan and place the chicken on it. Brown the chicken pieces. You want to get a good color on the chicken and its okay if it doesn't completely cook completely as it will cook further in the sauce. 

Grind the nuts with as little water as possible (less than 1/8 cup) and keep aside. Heat ghee in kadai and add all the whole spices. Once they bring to brown, add the finely chopped onions.

Let  the onions cook they become pinkish and turning light brown. Add the ginger, garlic and chilly paste.Tip in the coriander powder.

Now, add the nut paste. Once you add the nut paste, the water will start to evaporate and the mixture will come together as a lump.  Add the water (or chicken stock), garam masala, nutmeg and salt.

Let it come to a boil, and then add the cream and chicken pieces. Cook till  it  reduces to a thick sauce consistency. 

Garnish with mint, nuts and fried onions. Serve with naan.


- Add a generous pinch of saffron for Saffron Mughlai Chicken

- Grind a handful of coriander and mint with 1/2 cup of yogurt and add to the curry towards the end and cook for another 5-6 minutes  for a Coriander and Mint Mughlai Chicke