Chicken Mughalai Recipe
Boneless pieces of chicken marinated in spices then simmered in a rich Mughlai sauce made of onions, cashers, almonds and saffron.
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Ingredients
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Marinade
Mughlai Sauce
Garnish
Method
Marinade Preparation
- 1
Marinate the Chicken
In a large bowl, combine the boneless chicken pieces, ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, and yogurt. Mix well to coat the chicken evenly. Cover and let it marinate for at least 30 minutes, preferably in the refrigerator.
Cooking the Mughlai Sauce
- 2
Prepare the Mughlai Sauce
In a blender, soak the cashew nuts and almonds in warm water for about 15 minutes. After soaking, blend them into a smooth paste with a little water if needed. Set aside.
- 3
Cook Onions
In a large skillet or pan, heat the cooking oil or ghee over medium heat. Add the sliced onions and sauté until they turn golden brown, about 10-12 minutes.
- 4
- 5
Incorporate Nut Paste
Stir in the blended nut paste and mix well. Cook for another 5 minutes, allowing the flavors to meld.
- 6
Finish Sauce
Add the saffron strands and water to the mixture. Stir well and cover the pan. Let it simmer on low heat for about 15-20 minutes until the chicken is fully cooked and tender.
Garnishing
- 7
Garnish and Serve
Once the chicken is cooked, remove from heat. If desired, drizzle cream on top and garnish with freshly chopped coriander leaves. Serve hot with naan or rice.
