CREAMY MUGHLAI CHICKEN CURRY RECIPE | STARTUP COOKING
Mughlai Chicken Curry is one of the most popular delicacies from the Mughlai Cuisine. It is very popular especially in North India, Punjab and Pakistan. It has lots of influence from the kitchens of Mughals mildly spiced and full of flavor and rich in taste and appearance. It goes well with chapathi, parathas, biryani or jeera rice and feel free to substitute paneer if you are vegetarian.
This Mughlai Chicken is mainly for special occasions not because it takes a long time to make or requires many ingredients, but because it is rich and somewhat decadent. For this recipe, i took boneless, skinless chicken and which tastes great for this dish. Follow my step by step photo recipe to prepare Creamy Mughlai Chicken Curry. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
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RECIPE FOR MUGHLAI CHICKEN CURRY
Coarse : Lunch / Dinner
Cuisine : Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 35 min
Total Time : 45 min
Egg Recipes
INGREDIENTS
- 2 tbsp unsalted butter
- 1 tbsp oil
- 2 cloves
- 2 cinnamon stick
- 2 bay leaf
- 1/4 tsp cardamom powder
- 1 large onion – thinly sliced
- 1 tbsp ginger garlic paste
- 2 green chilli
- 1 tbsp coriander powder
- 1 tsp garam masala powder
- 800 g chicken – boneless and skinless
- 1/4 cup yogurt
- salt to taste
- 1 cup water
- 1/4 cup cashews – make a paste
- 1/4 cup fresh cream
- 1/4 cup coriander leaves – chopped
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PROCEDURE
- soak cashews in hot water for 15 minutes and make a thick paste and set aside
- wash all the chicken pieces properly and set aside
- heat unsalted butter and oil in the pan
- temper with cloves, cinnamon stick, bay leaf and cardamom powder
- saute for few seconds
- add thinly sliced onion and saute well until transparent
- add ginger garlic paste and saute well until the raw smell goes
- add green chilli, coriander powder and garam masala powder
- mix well and cook for 2 minutes
- add cleaned boneless chicken pieces and mix well
- cover with lid and cook for 2-3 minutes or until the chicken starts to release the water
- add yogurt, salt and water, mix well and pressure cook for 3-5 whistle
- once the chicken cooked properly, add cashew paste and let it cook for 2-3 minutes with the lid on low medium flame
- once it is thick, add fresh cream and cook for 1 minute and then switch off the flame
- garnish with chopped coriander leaves or with toasted almonds
- Enjoy with naan, biryani or paratha
- taste Delicious
NOTES
- in traditional recipe, they used to garnish only with toasted almonds
- for vegetarians, replace chicken with tofu or paneer
- also, you can skip the fresh cream and make this dish more healthy
- you can also make this creamy chicken curry in open pot
Try my Biryani Recipes
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- Ambur mutton biryani
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Creamy Mughlai Chicken Curry With Step By Step Photo Recipe
soak cashews in hot water for 15 minutes
make a thick paste
heat unsalted butter and oil in the pan
temper with cloves, cinnamon stick, bay leaf and cardamom powder
add thinly sliced onion
saute for few minutes or until it turns transparent
add ginger garlic paste
saute well until the raw smell goes
add slit green chillies, coriander powder and garam masala powder
saute for 2 minutes
add cleaned boneless chicken pieces
mix well, cover with lid and cook for 2-3 minutes or until the chicken starts to release the water
add yogurt
mix well
add salt and water
mix well
pressure cook for 3-5 whistle
chicken cooked thoroughly
add cashew paste
mix well and cook for 2 minutes
add fresh cream
cook for 1 minute and then switch off the flame
garnish with chopped coriander leaves
mix well
serve hot with chapathi, roti, biryani or parathas
MUGHLAI CHICKEN CURRY
