Chicken Mughlai brings the flavors of royal Indian kitchens right to your home. I first tried making this dish after tasting it at my friend’s house, and I was amazed at how simple yet impressive it turned out. The combination of ground spices, creamy cashew paste, and that unique egg finish creates magic in every bite.
About the Recipe
This recipe transforms everyday chicken into a royal feast. The secret lies in its layered flavors – from whole spices like cardamom and cinnamon to the rich cashew paste. The beaten egg adds a unique silkiness to the gravy that you won’t find in regular curry dishes. It’s fancy enough for guests but easy enough for a family dinner.
Why You’ll Love This Recipe
You’ll love how the chicken turns out tender and juicy, soaking up all the wonderful spices. The gravy is rich without being heavy, and the egg gives it a smooth, velvety texture. Best of all, while it looks and tastes complex, the steps are straightforward. The aroma that fills your kitchen while cooking this dish is just amazing.
Chicken Mughlai
Cooking Tips
– Grind the onion mixture to a smooth paste for the best texture
– Don’t skip browning the onions – it adds depth to the flavor
– Let the whole spices cook slowly to release their flavors
– Add the egg only after removing from heat to prevent curdling
– Use fresh coriander leaves for garnish – they add color and freshness
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1 hour 15 minutes. Serve hot with naan or tandoori roti. Leftovers keep well in the fridge for 2-3 days – just reheat gently to prevent the egg from becoming rubbery.
Similar Recipes
- Butter Chicken
- Chicken Korma
- Shahi Chicken
- Chicken Pasanda
Nutrient Benefits
This dish offers protein from chicken and eggs, healthy fats from cashews, and antioxidants from spices. The yogurt adds calcium and probiotics, while garlic and ginger provide immune-boosting properties. It’s a good source of essential minerals and vitamins.
Chicken Mughlai
Ingredients
- 1 kg whole chicken
- 1/4 cup oil
- 2 onions (sliced)
- 1 tbsp chopped ginger
- 2 tbsp chopped garlic
- 6-8 dry red chillies
- 1 tsp tumeric powder
- 1 1/4 cups curd (whisked)
- 4 black cardamoms
- 6 cloves
- 2 inch stick cinnamon
- 3 bay leaves
- 1/2 cup cashew nuts (ground to a paste)
- 1 lime (juice)
- 1 egg
- 1/4 egg chopped coriander leaves
- Salt to taste
Instructions
- Wash and clean the chicken and cut into 8 pieces.
- Heat the oil in a pan and lightly brown the onions.
- Drain onions, remove from pan and grind along with the ginger, garlic, red chillies and turmeric.
- Mix half the ground spices with the curd and rub into the chicken.
- Heat 1 tbsp oil in a pan and add the whole spices and bay leaves. Fry for a minute and pour this over the chicken.
- Heat the remaining oil and add the remaining ground spices. Fry until the oil floats on top.
- Add the chicken and fry for 5-7 minutes until dry.
- Pour in 1 cup water and cook until the chicken is tender.
- Mix in cashew nut paste, stir once and remove from the heat.
- Add lime juice and beaten egg and stir well until the egg coagulates and disperses in the gravy.
- Garnish with the coriander leaves and serve hot with tandoori rotis.
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Frequently Asked Questions
Can I make this dish less spicy?
You can reduce the number of red chilies or remove their seeds. The cashew paste helps balance the heat, so you’ll still get great flavor without too much spice.
Can I prepare this dish in advance?
You can prepare the base gravy ahead of time, but add the egg just before serving for the best texture and taste.
What can I use instead of cashew paste?
You can substitute with almond paste or heavy cream, though the taste will be slightly different. Cashews give the best rich, creamy texture.
Is it necessary to add the egg?
While traditional Mughlai curry includes egg, you can skip it. The gravy will still be tasty but won’t have the same silky texture.
2 comments
Your receipe dose not contain salt, have you missed on it?
Add salt to taste 🙂