Our Favorite Easy Mughlai Chicken (rich and creamy curry)

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Did I begin testing this Easy Mughlai Chicken recipe because I read somewhere that Taylor Swift likes to make it for dinner parties? Yeah, maybe I did. Inspiration has to come from somewhere, right? All that aside, I’ve wanted to make this lovely Northern Indian curry for the longest time, and I suppose that was just the kick in the pants I needed to give it a go.

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Now, anything with chicken thighs in a creamy sauce over rice is going to grab and hold my full attention, sure. But I am very smitten with this particular sauce. So much more than its very muted, unassuming beige color would suggest, the flavors in this Easy Mughlai Chicken coconut almond and cashew sauce are just beautiful.

Easy Mughlai Chicken FAQ’s

Originating in Northern India, the culinary legacy of the Mughal Empire can be found in the regular diets of the people of Delhi, Uttar Pradesh, and as far away as Hyderabad and what is now modern-day Pakistan.
tastepak.com, “The History of Mughal Cuisine”

What is Mughlai Chicken?

Chicken Mughlai is a Northern Indian curry recipe that boasts cooked chicken that simmers in a thick, rich onion-based brown gravy. The gravy contains many spices, nuts (often cashews and/or almonds), and fruit (usually sultanas or golden raisins).

What is Mughlai food?

“Mughlai food uses an array of aromatic spices that give the cuisine a spicier palette than the other North-Indian cuisines. The dishes are also a tad heavier compared to other cuisines, given the amount of dry fruits, heavy cream, and milk used to prepare them – a virtue that highlights the cuisine’s Persian influence.” – from onmanorama.com

What does Chicken Mughlai taste like?

Chicken Mughlai tastes like a rich, thick curry – bursting with spices, a hint of sweetness from dried fruit, and the savory juices from the chicken itself. This dish can be made as spicy as you like, or not at all. I find the flavor to be somewhat mellow, compared to other tomato-based curries, as it is missing that acidic punch you’d find from the tomatoes.

What Ingredients are in this Easy Mughlai Chicken?

This list reads rather long, but it’s a fresh curry sauce, so it’s greatnesa really hinges on the usage of lots of wonderful spices. Being able to tap into all of the spices in my spice drawer is a nice feeling, I think. Many of them sit around, unused and untended, so recipes like this really give them their due. A lovely combination of cumin, coriander, cardamom, and garam masala work in tandem to lend their flavors to this mellow-but-beautiful sauce.

In a more traditional or authentic version of Mughlai Chicken you’d see whole spices toasted and then freshly ground. I encourage you to do this as much as and whenever possible, absolutely. I can’t find my spice grinder though, so in the name of weeknight efficiency, I use my ground spices. I toast them up in the butter and oil along with the onion, and the flavor is still really nice.

INGREDIENTS

3 tablespoons cooking oil of your choice, divided
8 boneless skinless chicken thighs
Salt and pepper to taste
2 tablespoons ghee or butter
2 yellow onions, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
2 teaspoons garam masala
2 teaspoons fenugreek (optional, see note)
4 bay leaves
3 pitted dates
2 teaspoons chicken stock concentrate (optional)
1.5-inch knob fresh ginger, peeled and minced or grated
⅔ + ⅓ cup cup sliced almonds, divided
⅔ cup cashews
5 garlic cloves, minced or grated
14.5-ounce can coconut milk
1 to 1.5 cups chicken stock or water
Cooked Basmati rice, for serving, chopped fresh cilantro, for serving

How to Make this Easy Mughlai Chicken

We’ll begin by searing off the chicken, in batches if needed. Then, we’ll build the Mughlai sauce by toasting the spices right along with all of the onion. The dates go in there too, as they’ll get nice and soft for us. Then, to finish the sauce, we’ll boost the flavor with some stock concentrate, fresh ginger, garlic, and the nuts. This all goes into a blender with some stock or water to get things going. We’ll blend till creamy and then add the coconut milk when it’s back in the skillet.

The chicken goes back in at this point, to finish in the gravy and to get nice and bubbly. A shower of toasted almonds goes on top, along with some fresh cilantro, et’ voila.

DIRECTIONS

Add 2 tablespoons of the oil to a large skillet over medium-high heat. Season the chicken thighs with salt and pepper and brown them well; takes about 3 to 4 minutes per side. Transfer to a plate or tray for now. Wipe/rinse out the pan.
Put the pan back over the heat, reduced to medium now. Add the ghee or butter and the remaining tablespoon (or so) of oil. When it’s hot, add the onions, cumin, coriander, cardamom, garam masala, fenugreek, bay leaves, and dates. Toast everything for about 5 minutes.
Add the stock concentrate, ginger, almonds and cashews and cook for another 3 to 4 minutes. Add the garlic and cook 30 seconds more. Transfer everything to a blender, along with 1 cup of stock or water and blend on high until very smooth. Transfer the creamy sauce back into the skillet and add the coconut milk. Stir to blend.
Bring the sauce up to a simmer and slide the chicken, along with the juices, back into the pan. Cover and allow the chicken to finish cooking through and for the sauce to get nice and hot; about 10 minutes (I usually make the rice during this time).
Meanwhile, put the remaining ⅓ cup sliced almonds in a small dry skillet over medium heat. Stirring occasionally, toast them until golden brown and fragrant; about 4 or 5 minutes.
Serve the chicken and sauce over cooked rice, topped with the toasted almonds and chopped cilantro.