by maria 36 Comments
Mughlai Chicken Masala Recipe –Creamy, delicious and easy to prepare chicken curry dish.Yesterday I thought of preparing this mughal delicacy. This dish is less richer then compared to other mughlai dishes. I have used cream in lesser quantity and this is a easy version ofMughlai Chicken Masala. You could make this home easily following my step by step detailed instructions. We make this home atleast once in fifteen days.
My hubby complimented this is the best curry I have made till date as he is one of my best critic. I am looking forward to make this dish when I have guests at home. As it’s easy and less time consuming.
I prefer to use homemade garam masala powder or shaan garam masala powder. Also my rest of spice powders like cumin seed powder, fennel seed powder etc are home made.
Usually lot of nut paste goes in making mughal food. I have only used whole cashews in the curry and no nut paste. This is my own version of curry after making so many mughlai recipes I know the base properly for mughal curry
I have posted some chicken recipes on blog like chicken biryani, thai chicken curry, mughlai chicken korma, chicken salami chili and butter chicken.
Let’s make Mughlai Chicken Masala Recipe step by step:
1. Firstly combine all the ingredients for the paste into a blender. Grind until it’s a uniform smooth paste.Rub this paste all over the chicken. Allow to marinate for 25 mins.
2. Take a heavy bottomed wok Or pan add ghee / oil. Once oil is hot add caraway seed, cumin seed, cloves, cardamom seed, black cardamom, bay leaves, star anise and garam masala powder.
3. Saute for a minute once it leaves nice aroma add chopped onion.
4. Fry onion until golden brown in color. Add sugar which will help the onion to caramelize faster.
5. Time to add the chicken also add the leftover orange paste.
6. Again add rest of garam masala, turmeric powder, cashew nut and cinnamon powder.
7. Add half mint leaves. Cook without lid for 8-10 mins and keep stirring in between.
8. Now add pepper powder, mace powder, rest of mint leaves, rest of red chili powder, amchur powder and salt for seasoning. Cover with a lid containing water. Cook for 5 mins more.
9. Finally add cream mix nicely. Cover and cook for 2-3 mins. Once chicken is tender and cooked switch off the gas. Taste and check alter spices as required.
Serve Mughlai Chicken Masala Curry hot with naan, roti or rice. Garnish with mint leaves on top.
Mughlai Chicken Masala Recipedetails below:
Mughlai Chicken Masala Recipe
Recipe Type: Main
Cuisine: Indian, Mughlai
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 5
[b]Mughlai Chicken masala recipe [/b]is a creamy, delicious and mughal version
Ingredients
- 2 tbsp oil / ghee (I used ghee)
- 2 onion julienne
- 1 t/s caraway seed (shahi jeera)
- 1 t/s cumin seed (jeera)
- 1 kg chicken medium sized pieces
- 2 bay leaves (tejpata)
- 3-4 cloves(lavang)
- 4 green cardamom (elaichi)
- 1 black cardamom (moti elaichi)
- 1 star anise
- 1/2 t/s mace powder (javitri powder)
- 1 t/s black pepper powder
- 1/2 t/s turmeric powder (haldi)
- 1/2 t/s cinnamon powder (dalchini powder)
- 1/2 cup mint leaves (pudina)
- 1 t/s garam masala powder + 1 t/s more
- 1 t/s dry raw mango powder (amchur)
- 10-12 cashewnut
- 2 tbsp fresh cream or as required
- salt as per taste
- [b]For the curry paste: [/b]
- 150 m thick yogurt
- 2 tbsp desiccated coconut
- 1 inch ginger chopped
- 4-5 garlic cloves
- 3 tomatoes chopped
- 1 tbsp kashmiri red chili powder + 1/2 tbsp more for curry
- 1 tbsp sugar
- salt as per taste
Instructions
- Firstly combine all the ingredients for the paste into a blender. Grind until it’s a uniform smooth paste. Rub this paste all over the chicken. Allow to marinate for 25 mins.
- Take a heavy bottomed wok Or pan add ghee / oil. Once oil is hot add caraway seed, cumin seed, cloves, cardamom seed, black cardamom, bay leaves, star anise and garam masala powder.
- Saute for a minute once it leaves nice aroma add chopped onion.
- Fry onion until golden brown in color. Add sugar which will help the onion to caramelize faster.
- Time to add the chicken also add the leftover orange paste.
- Again add rest of garam masala, turmeric powder, cashew nut and cinnamon powder.
- Add half of mint leaves. Cook without lid for 8-10 mins and keep stirring in between.
- Now add pepper powder, mace powder, rest of mint leaves, rest of red chili powder, amchur powder and salt for seasoning. Cover with a lid containing water. Cook for 5 mins more.
- Finally add cream mix nicely. Cover and cook for 2-3 mins. Once chicken is tender and cooked switch off the gas. Taste and check alter spices as required.
- [b]Serve Mughlai Chicken Masala recipe[/b] hot with naan, roti or rice. Garnish with mint leaves on top.
Notes
1.You could use boneless chicken or chicken with bones.[br]2.This is a mild to medium spiced curry so add spices as per your preference.[br]3.You could marinate chicken for a longer time. I didn’t do that.[br]4.If you are not fond of cream then grind soaked cashews and almonds for a creamy consistency in the curry.
