Mughlai Chicken

Here is something that should make it to your Eid Table. Mughlai Chicken with a rich creamy Taste. #HappyCookingToYou #EidRecipe

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  • Chicken ½ kg
  • Adrak lehsan (Ginger garlic) crushed 1 & ½ tbs
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Dhania powder (Coriander powder) ½ tbs
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Lemon juice 1 & ½ tbs
  • Dahi (Yogurt) 3 tbs
  • Kaju (Cashew nuts) 9-10
  • Badam (Almonds) 9-10
  • Khopra (Desiccated coconut) 1 tbs
  • Hari mirch (Green chilli) 1
  • Pyaz (Onion) fried 2 tbs
  • Hara dhania (Fresh coriander) 1 tbs
  • Podina (Mint leaves) 5-6 leaves
  • Water 2-3 tbs or as required
  • Cooking oil ¼ Cup
  • Sabut kali mirch (Black peppercorns) 8-9
  • Laung (Cloves) 3-4
  • Zeera (Cumin seeds) 1 tsp
  • Hari elaichi (Green cardamom) 2-3
  • Badi elaichi (Black cardamom) 1
  • Tez paat (Bay leaves) 2
  • Dahi (Yogurt) whisked ½ Cup (room temperature)
  • Water 1 Cup or as required
  • Garam masala powder 1 tsp
  • Pyaz (Onion) fried 2-3 tbs
  • Cream ½ Cup (room temperature)
  • Hari mirch (Green chilli) 1-2
  • Hara dhania (Fresh coriander) chopped 2 tbs
  • Kaju (Cashew nuts)
  • Badam (Almonds)


In a bowl,add chicken,ginger garlic,red chilli powder,turmeric powder,coriander powder,cumin seeds,salt,lemon juice and mix well,cover & marinate for 30 minutes.

In spice mixer,add yogurt,cashew nuts,almonds,desiccated coconut,green chilli,fried onion,fresh coriander,mint leaves and blend well.

Add water and blend to make a paste & set aside.

In a wok,add cooking oil,black peppercorns,cloves,cumin seeds,green cardamom,black cardamom,bay leaves and mix well.

Now add marinated chicken and mix well for 2-3 minutes,cover and cook on low flame for 5 minutes.

Add ground paste,mix well and cook for 4-5 minutes.

Add yogurt,mix well and cook on high flame until oil separates (4-5 minutes).

Add water and mix well.

Add garam masala powder,fried onion,cover and cook on low flame for 8-10 minutes then cook on high flame until oil separates.

Turn flame to low heat,add cream and mix well.

Add green chilli,fresh coriander and mix well,cover and simmer on low flame for 2-3 minutes.

Garnish with cashew nuts,almonds & serve!

Recipe By: Seema Hanif

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