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.

Our Favorite Easy Mughlai Chicken (rich and creamy curry)

Easy Mughlai Chicken

Print Recipe

My version of the beautiful Indian curry chicken dish blends lots of freshly toasted ground spices (for ease), three bold aromatics (garlic, onions, and ginger), and a creamy coconut, almond, and cashew butter mix that creates a fantastic sauce for some juicy chicken thighs. Served atop fresh basmati rice with crunchy toasted almonds, this is a lovely curry to serve on any table, but especially during the cold, cozy winter months.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

3 tablespoons cooking oil of your choice, divided
8 boneless skinless chicken thighs
Salt and pepper to taste
2 tablespoons ghee or butter (clarified, preferably)
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
2/3 + 1/3 cup cup sliced almonds, divided
2/3 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

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Instructions

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.

Find it online: https://mykitchenlittle.com/2023/12/06/easy-mughlai-chicken/