Mughlai Chicken Curry


Ever since I was a little girl living in India ,Taj Mahal and its history always struck me by its articulate beauty and the Era it was built in. Mughal’s and British rule has left a remarkable history which fascinates every Indian I meet, even the ones who visit this beautiful Taj Mahal located in Delhi. The Mughal’s left us many dishes that are yet to be discovered by the world. This Mughlai Chicken curry is one of these old recipes made till today in parts of North India. I’m thrilled to be able to put my own twist on this exquisite and delectable curry dish and bring it to my blog. The curry has its’ sweet, buttery, tangy and spicy taste that leave you wanting more. Serving with a hot homemade naan is the best way to try this delicacy. Do give it a try!

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 tablespoon. Ghee
  • 2 tablespoon vegetable oil
  • 1/2 teaspoon cumin seeds.
  • 2 cups chopped Vidalia onions
  • two plum tomatoes, chopped
  • 2 lbs. marinated boneless chicken( marinated with 1 teaspoon each of salt, red chili powder, turmeric powder)
  • 3 green chilies, optional
  • 2 tablespoons ginger, garlic, cilantro paste, or just did a garlic paste.
  • 1 tablespoon butter
  • 2 teaspoons Kashmiri chili powder
  • 2 teaspoons are masala powder
  • 1/3 cup of plain yogurt plain
  • 1/3 cup heavy whipping cream
  • 1 tablespoon dried Kasturi methi


1.In a medium pot, add ghee and some oil. 2. Add cumin seed, chopped onions, and green chilies. Stir fry until golden brown. 3. Add chopped tomatoes and red chili powder. Mix well and let it cook for a couple minutes covered. 4. Add the marinated chicken cubes ( marinate the chicken with salt, turmeric powder, red chili powder, and set it aside for half hour before cooking) 5. Add ginger, garlic, cilantro paste, or store bought ginger garlic paste would work just fine. Mix well and cover and cook for two minutes. 6. Add yogurt and mix well for a couple minutes. Add garam masala. Also mix it well. 7. Add 1-2 tablespoons of butter for that thick creaminess to the curry. 8. Add half cup of water and let it cook for another 5 to 10 minutes until chicken is nice and tender. 9. Lastly, add heavy whipping cream or fresh cream. Mix well with crushed dried kasturi methi added at the end. Cook for 2-3 mins. 10. Garnish with cilantro and serve it up with hot naan bread or rice.

You may also like

Leave a Comment