Mughlai Chicken

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Mughlai Chicken


Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 5
  • 1 kgs chicken

  • 1 tbsp lemon juice

  • 1 tsp salt or to taste

  • 2 tbsp ginger garlic paste

  • 1/2 cups oil

  • 1 nos onion,sliced

  • 25 nos almonds,blanched and peeled

  • 2 tbsp milk

  • 1/2 cups cream,divided

  • 2 nos bay leaves

  • 3-4 nos green cardamom

  • 3-4 nos cloves

  • 1 tbsp coriander powder

  • 1 tsp cumin powder

  • 1 tsp red chili powder

  • 1/2 tsp turmeric powder

  • 1 pinch zafran colour

  • 1 tsp garam masala powder

  • 1/2 tsp kewra water


  • Wash and pat dry the chicken pieces
  • Marinate the chicken with salt, 1tbsp ginger garlic paste and lemon juice. keep aside for 10 minutes
  • Make a smooth paste of almonds and milk. Keep aside
  • Heat oil in a pan. Fry the chicken pieces till golden on both sides. Drain and keep aside
  • In the same oil add whole spices and let it splutter. Add onions and fry till translucent. Add eat of ginger garlic paste and saute till the raw smell goes off
  • Add the almond paste and simmer on low flame till oil separates
  • Add dry spices and half of cream and cook till oil separates
  • Add the chicken pieces and stir gently till the masalas coats the chicken pieces well
  • Add 1/2 cup water and let it cook on low flame
  • Once the chicken is tender, let the water evaporate till the gravy is consistent
  • Add Garam masala powder and rest cream. Mix well and cook till oil separates
  • Switch off the flame and add kewra water
  • Serve with Naan or kulcha