Flavors of Mumbai

  • Home
  • Recipe Index
  • Breakfast
  • Snacks
  • Main
  • Dessert
  • Vegeterian
  • Budget
  • Glutenfree
  • About Me

Mughlai Chicken Curry Indian, Mughlai Chicken Curry Recipe

December 4, 2018 by maria 13 Comments

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.

Mughlai Chicken Curry Indian, Mughlai Chicken Curry Recipe

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.

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.

Mughlai Chicken Curry Indian

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.

Check more chicken recipes like You could check some more chicken recipes like butter chicken, tandoori chicken, chicken biryani. mughlai chicken korma and mughlai chicken masala.

Mughlai Chicken Curry Indian recipe below:

Mughlai Chicken Curry Indian
 
Save Print
Prep time
1 hour 15 mins
Cook time
25 mins
Total time
1 hour 40 mins
 
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.
Author: Maria@flavorsofmumbai.com
Recipe type: Main
RecipeCuisine: Indian, Mughlai
Serves: 5
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
Marination
  • 750 gms chicken pieces
  • 1 tbsp black pepper powder or as spice required
  • 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
  • ½ 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 t/s cumin seed
  • 1 t/s caraway seed
  • ½ t/s fennel seed powder
  • ½ t/s cumin seed powder
  • 1 t/s coriander seed powder
  • 1 tbsp garam masala powder
  • ½ t/s turmeric powder
  • 2 tbsp red chili powder Or as required
  • 1 /s 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
How to make the recipe?
  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.
  3. Deep fry the marinated chicken into the same oil. Place them on absorbent napkins to absorb excess oil.
  4. Combine 1.5 onion, tomatoes, yogurt, peppercorn and cloves. Grind them into a processor until smooth mixture is formed. Keep it aside.
  5. 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.
  6. 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, biryani masala powder and ginger-garlic paste.
  7. 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.
  8. 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.
  9. Serve mughlai masala chicken curry hot with naan Or rice.
Notes
1.You could add more water Or milk as per consistency required.
2. I have used oil you could make use of butter/ white butter Or clarified butter.
3. I never use salt while marinating chicken as it aids in getting more moisture. I always add salt to my final preparation.
3.2.2708


Filed Under: Non Veg Tagged With: Chicken Recipes, Spicy and Namkeen

Comments

  1. mohsin says

    September 10, 2015 at 5:51 pm

    Hi sunita, it looks yumm, let me try this recipe, as I browse and try hands on different flavours, . Thanks for posting . Mohseena

    Reply
    • maria says

      September 11, 2015 at 11:46 am

      Thankyou Sunita and thankyou Mohseena let me know how it turned out.

      Reply
  2. Manali Upalkar says

    July 14, 2015 at 5:13 pm

    Sounds delicious recepie, I am gonna try this tommorow

    Reply
    • maria says

      July 15, 2015 at 10:46 am

      Sure Manali do try and would await for your views and thankyou 🙂

      Reply
  3. maria says

    May 12, 2014 at 2:22 pm

    Zita I am glad you are stumbling on my old recipes as I get an opportunity to work on them thankyou so much 🙂 🙂 have reworked on it…

    Reply
    • Zita says

      May 13, 2014 at 2:30 am

      Maria are you still sure about 2 tablespoons pepper powder for the marinating as in most of the recipes I have seen pepper is used half the potion of salt as its just part of the seasoning unless its specific recipes where its a dominant ingredient for example in “pepper chicken”

      Reply
      • maria says

        May 13, 2014 at 4:48 pm

        Please reduce to 1 tbsp pepper powder or as per your preference. ..thanks… this is slightly spicy dish.

        Reply
  4. nanda says

    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 says

      September 19, 2012 at 7:07 pm

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

      Reply
  5. sunita says

    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 says

      August 17, 2012 at 5:28 am

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

      Reply
  6. suzanne Perazzini says

    August 12, 2012 at 10:01 am

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

    Reply
    • maria says

      August 12, 2012 at 5:50 pm

      Thanks Suzanne 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

  • Facebook
  • Pinterest
  • Twitter
  • LinkedIn
  • Instagram
Mushroom Tawa Masala (Quick and Simple)

Mushroom Tawa Masala (Quick and Simple)

Corn Tikki or Corn Patties (Step by Step)

Corn Tikki or Corn Patties (Step by Step)

Lauki Paratha (Quick & Healthy)

Lauki Paratha (Quick & Healthy)

Punjabi Prawn Curry (step by step)

Punjabi Prawn Curry (step by step)

Mint Chutney

Mint Chutney

Punjabi Chicken Curry

Punjabi Chicken Curry

Categories

  • Airfryer recipes
  • Beverages
  • Breakfast
  • Budget
  • Cakes
  • Curries
  • Dessert
  • Eggless
  • Fast
  • Festival
  • Fish
  • General
  • Glutenfree
  • Goan
  • Gujarati
  • Icecream
  • Indian Regional Cuisine
  • Italian
  • Kid
  • Low Fat
  • Main
  • Mumbai
  • Non Veg
  • North Indian
  • Paneer
  • Prawn
  • Rice
  • Snacks
  • Soup
  • South Indian
  • vegan
  • Vegeterian
  • World Cuisine


© 2023 All content including images and text are copyrighted · Flavors of Mumbai ·