Mughlai Chicken


  • 15 mins
  • Prep Time
  • 50 mins
  • Cook Time
  • Normal
  • Difficulty

  • Recipe Rating


    1 kg Boneless chicken, with skin removed

    2 Onion, ground to paste

    3 tsp Eastern Ginger Garlic paste

    1 Cinnamon stick

    5 Cardamom

    1 tsp Eastern Coriander Powder

    1 tsp Eastern Cumin powder

    1 tsp Eastern Red Chilli Powder

    2 tsp Eastern Garam Masala

    10-15 Almonds, blanched and skin pealed

    5-6 tbsp thickened whisked double cream

    4 tbsp Ghee

    1 cup Chicken Stalk

    Salt to taste

    Coriander Powder

    Cumin Powder

    Garam Masala

    Chilli Powder


  • 15 mins
  • Prep Time
  • 50 mins
  • Cook Time
  • Preparation--

    1Grind the almonds into a fine paste and keep aside.

    2Whisk the cream to remove lumps.


    1Heat the ghee in a pan and fry the onions till they are translucent.

    2Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute.

    3Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala.

    4Add the chicken and fry till sealed (chicken turns opaque).

    5Add the stock, salt to taste and cook till the chicken is done.

    6Add the cream and the almond paste to the chicken and stir well.

    7Turn off the flame and sprinkle the garam masala over the chicken. Cover the dish immediately.

    8Serve after a few minutes with naans (Indian flatbread made in a tandoor or oven).

    1 Review

    February 11, 2017

    Good One! Delicious….

    All fields and a star-rating are required to submit a review.