Mughlai Chicken Curry Indian

by maria updated February 8, 2013

Mughlai Chicken Curry Indian, Mughlai Chicken Curry Indian Recipe, Make Mughlai Chicken Curry Indian: Made Mughlai Chicken Curry Indian with Lachha Paratha and Kurkure Bhindi....... wholesome meal and tastes perfect in monsoon. Comfort this monsoon with Mughlai Chicken Curry Indian which will  provide you with warmth, taste and satisfaction. It's quite easy to make this curry anyone can make them.

Made Mughlai Chicken Curry Indian with Lachha Paratha and Kurkure Bhindi……. wholesome meal and tastes perfect in monsoon. Comfort this monsoon with Mughlai Chicken Curry Indian which will  provide you with warmth, taste and satisfaction. It’s quite easy to make this curry anyone can make them.

Mostly mughlai cuisine are rich, creamy and delicious. The mughlai curries/gravies tastes great when clubbed with naan, paratha, kulcha, roti and steamed jeera rice. Instead of chicken you could add cottage cheese (paneer) Or vegetables.

Mughlai Chicken Curry Indian

My hubby loved them my friends who had come for dinner relished it. Also asked me to make the same curry again. I preferred this curry with steamed rice. I have overeaten today as I just loved the taste of the curry.

You will find a lot of variations in Mughlai Cuisine. Lot of dry fruits, cream, milk, butter, ghee is used in Mughlai preparation. It’s alright to indulge in such rich food once in a while. However this Mughlai Chicken Curry is low fat comparively, healthy and tastes super yum. Missing my moms food a lot guess will go soon to meet my mom.

Total Time: 1 hour marination + 15 mins frying chicken  and potatoes + 25 mins cooking

Serves: 4 to 5 people

Ingredients:

Marination

  1. 750 gms chicken pieces
  2. 2 tbsp black pepper powder
  3. 1 tbsp red chili powder
  4. 1 tbsp ginger-garlic paste

Frying Chicken

  1. 1.5 cup oil

Curry

  1. 200 gm curd
  2. 1.5 tbsp oil
  3. 2 onion (1.5 onion for onion paste and half for tempering curry)
  4. 3 tomatoes
  5. 1/2 cup green peas (optional)
  6. 1 tbsp ginger-garlic paste
  7. 3 to 4 whole black pepper
  8. 4 cloves
  9. 1 cup water Or as consistency required
  10. 1 tbsp cumin seed
  11. 1 tbsp caraway seed
  12. 1.5 t/s fennel seed powder
  13. 1.5 t/s cumin seed powder
  14. 1 tbsp coriander seed powder
  15. 1 tbsp kitchen king masala
  16. 1.5 tbsp garam masala powder
  17. 1/2 t/s turmeric powder
  18. 2 tbsp red chili powder Or as required
  19. 1 tbsp biryani masala
  20. 2 green cardamom
  21. 1 black cardamom
  22. 2 bayleaves
  23. 2 potatoes chopped medium sized with skin
  24. 3 tbsp milk
  25. salt as per taste
  26. few coriander leaves

Method:

  • Combine all the ingredients for marination. Pierce the chicken pieces with a fork. Rub the marination on them. Marinate for an hour in the fridge.
  • Take oil in a big wok Or vessel. Place on medium heat once hot deep fry the chopped potatoes. Once they are fried from both sides. Deep fry the marinated chicken into the same oil. Place them on absorbent napkins to absorb excess oil.
  • Combine 1.5 onion, tomatoes, yogurt, peppercorn and cloves. Grind them into a processor until smooth mixture is formed. Keep it aside.
  • Take a big wok add oil to it. Once oil is hot add caraway seed, cumin seed, bay leaves, green cardamom and black cardamom. Saute for a minute once it starts leaving aroma add the half chopped onion. Saute for a minute more.
  • Now add the tomato-yogurt mixture. Give a nice stir to it. Once the paste starts getting thicker add water to it. It’s time to add turmeric, garam masala powder, cumin seed powder, fennel seed powder, red  chili powder, coriander seed powder, kitchen king masala, biryani masala powder and ginger-garlic paste.
  • Saute everything nicely. Now add the green peas, deep fried chicken and potatoes. Simmer for 7 to 8 mins. Once the green peas is boiled add salt as per taste.
  • Cook for another 3 to 4 mins. Check the taste add salt and spices if required. Lastly add milk and cook for another 3 to 4 mins. Garnish with chopped coriander leaves.
  • Serve hot with naan Or rice.

Tip:

  1. You could add more water Or milk as per consistency required.
  2. If kitchen king masala is not available just skip it.
  3. I have used oil you could make use of butter/ white butter Or clarified butter.
  4. I never use salt while marinating chicken as it aids in getting more moisture. I always add salt to my final preparation.

Enjoy Mughlai Chicken Curry Indian!

The printable version below:

Mughlai Chicken Curry Indian

Rating: 51

Prep Time: 60 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Serving Size: 4 to 5 people

Mughlai Chicken Curry Indian

Ingredients

  • Marination
  • 750 gms chicken pieces
  • 2 tbsp black pepper powder
  • 1 tbsp red chili powder
  • 1 tbsp ginger-garlic paste
  • Frying Chicken
  • 1.5 cup oil
  • Curry
  • 200 gm curd
  • 1.5 tbsp oil
  • 2 onion (1.5 onion for onion paste and half for tempering curry)
  • 3 tomatoes
  • 1/2 cup green peas (optional)
  • 1 tbsp ginger-garlic paste
  • 3 to 4 whole black pepper
  • 4 cloves
  • 1 cup water Or as consistency required
  • 1 tbsp cumin seed
  • 1 tbsp caraway seed
  • 1.5 t/s fennel seed powder
  • 1.5 t/s cumin seed powder
  • 1 tbsp coriander seed powder
  • 1 tbsp kitchen king masala
  • 1.5 tbsp garam masala powder
  • 1/2 t/s turmeric powder
  • 2 tbsp red chili powder Or as required
  • 1 tbsp biryani masala
  • 2 green cardamom
  • 1 black cardamom
  • 2 bayleaves
  • 2 potatoes chopped medium sized with skin
  • 3 tbsp milk
  • salt as per taste
  • few coriander leaves

Instructions

  1. Combine all the ingredients for marination. Pierce the chicken pieces with a fork. Rub the marination on them. Marinate for an hour in the fridge.
  2. Take oil in a big wok Or vessel. Place on medium heat once hot deep fry the chopped potatoes. Once they are fried from both sides. Deep fry the marinated chicken into the same oil. Place them on absorbent napkins to absorb excess oil.
  3. Combine 1.5 onion, tomatoes, yogurt, peppercorn and cloves. Grind them into a processor until smooth mixture is formed. Keep it aside.
  4. Take a big wok add oil to it. Once oil is hot add caraway seed, cumin seed, bay leaves, green cardamom and black cardamom. Saute for a minute once it starts leaving aroma add the half chopped onion. Saute for a minute more.
  5. Now add the tomato-yogurt mixture. Give a nice stir to it. Once the paste starts getting thicker add water to it. It's time to add turmeric, garam masala powder, cumin seed powder, fennel seed powder, red chili powder, coriander seed powder, kitchen king masala, biryani masala powder and ginger-garlic paste.
  6. Saute everything nicely. Now add the green peas, deep fried chicken and potatoes. Simmer for 7 to 8 mins. Once the green peas is boiled add salt as per taste.
  7. Cook for another 3 to 4 mins. Check the taste add salt and spices if required. Lastly add milk and cook for another 3 to 4 mins. Garnish with chopped coriander leaves.
  8. Serve hot with naan Or rice.
http://www.flavorsofmumbai.com/mughlai-chicken-curry-indian/


{ 6 comments… read them below or add one }

nanda September 19, 2012 at 6:23 pm

Hello Maria! I really like Indian food. this chicken looks delicious I will have to do :-)
Kisses

Reply

maria September 19, 2012 at 7:07 pm

Thanks Nanda do try them for sure and keep me posted !

Reply

sunita August 17, 2012 at 5:23 am

Hi Maria

Yum Yum. I will be trying my hands on this delicious kitchen friendly recipe on Sunday, hope it comes out well as always, just one question, is caraway seed ….shahi jeera. Will let you know.

Bye and tk cre

sunita

Reply

maria August 17, 2012 at 5:28 am

Hey Sunita yes caraway seed is shahi jeera ……. keep me posted have a great weekend!

Reply

suzanne Perazzini August 12, 2012 at 10:01 am

This looks and sounds absolutely delicious. I can never get enough of chicken curry.

Reply

maria August 12, 2012 at 5:50 pm

Thanks Suzanne :)

Reply

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