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MUGHLAI CHICKEN(North Indian chicken korma curry).

Mughlai chicken(North Indian chicken korma curry)

Mughlai chicken, a tasty, thick North Indian chicken curry that you won’t be able to resist with all its flavors.

The Mughlai chicken korma curry is first marinated with yogurt and spices, then cooked with a paste of cashew and fried onions, followed by additional spices like cumin, coriander and garam masala powder.

With step by step recipe instructions and images, making this restaurant-style chicken mughlay curry is going to be a breeze.

Serving ideas for Mughlai chicken korma.

This Indian chicken curry comes with a really tasty thick cashew and yogurt-based gravy which pairs well with almost anything.

The curry is also quite heavy which makes a satisfying meal when you are really hungry.

Serve with Naan bread, roti, yellow rice, vegetable fried rice, egg fried rice, biryani, chapati, parathas, and poori.

Along with the carbs, here are some extra side dishes that will go well with this Indian chicken curry.

Beginner’s tips on making chicken mughlai.

  • Preparing time
    If you are making this curry for a festival or function, start at least 2 to 3 hours early, not because of the difficulty of making the dish but because there’s prep work involved.

Chicken

  • You can cook with bone-in chicken parts or boneless chicken. bone-in recommended.
  • Having all the ingredients ready will cut down the time in preparing the dish.
  • If you are using frozen chicken, make sure it’s completely defrosted before marinating to lock in the flavors.
  • Marinate the chicken at least 2-3 hours.

Cooking time.

  • If you are serving the North Indian korma for lunch(12:30-1:00 p.m, then start at 9:45 a.m
  • Marinate the chicken first and then move on to other prep work.
  • If you marinate the chicken overnight, then you can start at 10:30 a.m.

If you are serving the chicken curry for dinner(serving at 8:00 p.m onwards).

Marinate the chicken part in the morning and start with prep work at 3:00 p.m which leaves you enough time to enjoy the whole cooking process.

Utensils and appliances needed.

Chopping board and knife.

Small to medium sized bowls to hold the ingredients.

Large bowl to marinate the chicken.

Frying pan to fry the onions.

Blender with the spice attachment to make the cashew onions paste.

Platter with kitchen paper towels over it for the fried onions.

Large cooking pan to cook the chicken curry.


More Indian chicken curries to try!

Chicken pasanda.

Chicken 65

chettinad chicken curry

Chicken vindaloo

Indian chicken curry

HOW TO MAKE

NORTH INDIAN

CHICKEN MUGHLAI CURRY

Please make sure to read the recipe instructions carefully to avoid mistakes.

To marinate chicken

700g of chicken parts(this could me a mix of legs and breast parts)

1 tablespoon of ginger-garlic paste

1 teaspoon of kashmiri chillie powder(substitute with regular red chillie powder or hot paprika)

1/2 a teaspoon of turmeric

Salt to season

To make the mughlai chicken curry

3 large onions

1/4 teaspoon salt to use on the sliced onion

3-4 tablespoons of ghee(substitute with regular vegetable oil)

10 raw cashews

1/2 cup of plain yogurt

2 tablespoons of ghee(substitute with regular oil if you are unable to get ghee)

1/2 a cup of water

1″cinnamon piece

3 cardamom pods

1 teaspoon of cumin powder(use my cumin powder to make your own)

2 teaspoon of coriander powder(use my coriander recipe to make your own)

1/2 a teaspoon of garam masala

Salt to season

Method

Prep work before making chicken Mughlai.

  • Have all the ingredients you need ready.
  • If you are using frozen chicken, make sure to defrost it, at least one hour before preparing the chicken Mughlai. then cut the chicken into the required size.
    Here’s a step by step guide on how to cut a whole chicken.
  • Slice the onions thin, you will need the fried onions in two-stages, so separate them, adding more of the onions to blend and the rest(maybe 1/4 cup)while cooking the chicken Mughlai recipe.
  • Mince the garlic and ginger.
  • If you are making your own cumin and coriander powder then make them as well, using the recipe given above on the ingredient list.
  • Soak the cashews for 10 minutes, drain and have it ready when needed.
How to marinate the chicken parts for the chicken mughlai curry.

Place the chicken parts in a large bowl.

Add ginger-garlic paste(1 tbsp), Kashmiri chillie powder(1 tsp/substitute with red chilie powder or hot paprika), turmeric powder(1/2 tsp), salt to season(1/2 to 1 tsp).

You can add a little more chillie powder if you like the curry spicy.

Cover with cling film and refrigerate for at least 2-3 hours.

How to fry the onions for the mughlai chicken curry.

Add salt(1/4 tsp)to the raw onions(3 large sliced)and mix through.

Set a shallow frying pan over low-medium fire and add some ghee(3-4 tbsp. substitute with vegetable oil).

Add the onions and cook, unitl they turn golden brown.

You will need to move them around for an even fry.

If you need more oil add some but make sure that you drain any excess oil on the fried onions before transferring them on to a plate covered with kitchen paper towels.

This should take about 15-20 minutes.

Once done set aside to cool for 10 minutes.

How to make the cashew-fried onions paste.

Now that the onions are cool.

Add half of the fried onions and soaked cashews(10), plain yogurt(1/2 a cup) into a blender.

Blend well.

How to cook the Mughlai chicken curry.

Place a large cooking pan over medium heat and add ghee(2 tbsp, if there was any ghee remaining after you fried the onions you can use that as well).

Fry the chicken for 10 minutes over low-medium fire until there is no moisture or natural juice left from the chicken parts.

Once the chicken parts are cooked, add the blended onion and cashew paste onto the chicken with 1/2 a cup of water.

Cook for 10 minutes. then add cinnamon(1″), cardamom(3 pods), cumin powder(1 tsp), coriander powder(2 tsp) and garam masala(1/2 tsp).

Combine well.

Add the remainingg fried onions, reduce fire.

Cook over low heat, let the Mughlai chicken gravy thicken.

Taste for seasoning and add salt if necessary.

Cover and cook until you see the oil separating.

Garnish with some coriander leaves and serve while warm.

chicken mughlai curry in a bowl.

MUGHLAI CHICKEN(North Indian chicken korma curry).

Yield: 5
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 2 hours
Total Time: 3 hours 20 minutes

Mughlai chicken, a tasty, thick North Indian chicken curry that you won’t be able to resist with all its flavors.

The Mughlai chicken korma curry is first marinated with yogurt and spices, then cooked with a paste of cashew and fried onions, followed by additional spices like cumin, coriander and garam masala powder.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

  • To marinate chicken
  • 700g of chicken parts(this could me a mix of legs and breast parts)
  • 1 tablespoon of ginger-garlic paste
  • 1 teaspoon of kashmiri chillie powder(substitute with regular red chillie powder or hot paprika)
  • 1/2 a teaspoon of turmeric
  • Salt to season

To make the mughlai chicken curry

  • 3 large onions
  • 1/4 teaspoon salt to use on the sliced onion
  • 3-4 tablespoons of ghee(substitute with regular vegetable oil)
  • 10 raw cashews
  • 1/2 cup of plain yogurt
  • 2 tablespoons of ghee(substitute with regular oil if you are unable to get ghee)
  • 1/2 a cup of water
  • 1″cinnamon piece
  • 3 cardamom pods
  • 1 teaspoon of cumin powder(use my cumin powder to make your own)
  • 2 teaspoon of coriander powder(use my coriander recipe to make your own)
  • 1/2 a teaspoon of garam masala
  • Salt to season

Instructions

Prep work before making chicken Mughlai.

Have all the ingredients you need ready.

If you are using frozen chicken, make sure to defrost it, at least one hour before preparing the chicken Mughlai. then cut the chicken into the required size.

Slice the onions thin, you will need the fried onions in two-stages, so separate them, adding more of the onions to blend and the rest(maybe 1/4 cup)while cooking the chicken Mughlai recipe.

Mince the garlic and ginger.

If you are making your own cumin and coriander powder then make them as well, using the recipe given above on the ingredient list.

Soak the cashews for 10 minutes, drain and have it ready when needed.

How to marinate the chicken parts for the chicken Mughlai curry.

Place the chicken parts in a large bowl.

Add ginger-garlic paste(1 tbsp), Kashmiri chillie powder(1 tsp/substitute with red chilie powder or hot paprika), turmeric powder(1/2 tsp), salt to season(1/2 to 1 tsp).

You can add a little more chillie powder if you like the curry spicy.

Cover with cling film and refrigerate for at least 2-3 hours.

How to fry the onions for the Mughlai chicken curry.

Add salt(1/4 tsp)to the raw onions(3 large sliced)and mix through.

Set a shallow frying pan over low-medium fire and add some ghee(3-4 tbsp. substitute with vegetable oil).

Add the onions and cook them until they turn golden brown.

You will need to move them around for an even fry, if you need more oil add some but make sure that you drain any excess oil on the fried onions before transferring them onto a plate covered with kitchen paper towels.

This should take about 15-20 minutes.

Once done set aside to cool for 10 minutes.

How to make the cashew-fried onions paste.

Now that the onions are cool.

Add half of the fried onions and soaked cashews(10), plain yogurt(1/2 a cup) into a blender.

Blend well.

How to cook the Mughlai chicken curry.

Place a large cooking pan over medium heat and add ghee(2 tbsp, if there was any ghee remaining after you fried the onions you can use that as well).

Fry the chicken for 10 minutes over low-medium fire until there is no moisture or natural juice left from the chicken parts.

Once the chicken parts are cooked, add the blended onion and cashew paste onto the chicken with 1/2 a cup of water.
Cook for 10 minutes. then add cinnamon(1″), cardamom(3 pods), cumin powder(1 tsp), coriander powder(2 tsp) and garam masala(1/2 tsp).

Combine well.

Add the remaining fried onions, reduce the fire.

Cook over low heat, let the Mughlai chicken gravy thicken. taste for seasoning and add salt if necessary.

Cover and cook until you see the oil separating.

Garnish with some coriander leaves and serve while warm

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 868Total Fat: 63gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 188mgSodium: 529mgCarbohydrates: 30gFiber: 4gSugar: 10gProtein: 51g

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Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.

It’s free and on the blog, for you to try anytime.


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