Mughlai Chicken

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Mughlai Chicken


Cooking Time

Preparation Time :15 Min

Cook Time : 50 Min

Total Time : 1 Hr 5 Min


Serves : 4
  • 1 kgs boneless chicken, with skin removed

  • 2 nos onion, ground to paste

  • 3 tsp eastern ginger garlic paste

  • 1 nos cinnamon stick

  • 5 nos cardamom

  • 1 tsp eastern coriander powder

  • 1 tsp eastern cumin powder

  • 1 tsp eastern red chilli powder

  • 2 tsp eastern garam masala

  • 10-15 nos almonds, blanched and skin pealed

  • 5-6 tbsp thickened whisked double cream

  • 4 tbsp ghee

  • 1 cups chicken stalk

  • 1 pinch salt to taste


  • Grind the almonds into a fine paste and keep aside
  • Whisk the cream to remove lumps
  • Heat the ghee in a pan and fry the onions till they are translucent
  • Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute
  • Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala
  • Add the chicken and fry till sealed (chicken turns opaque)
  • Add the stock, salt to taste and cook till the chicken is done
  • Add the cream and the almond paste to the chicken and stir well
  • Turn off the flame and sprinkle the garam masala over the chicken
  • Cover the dish immediately
  • Serve after a few minutes with naans (Indian flatbread made in a tandoor or oven)