Mughlai Chicken with Almonds

Mughlai Chicken

Mughlai Chicken with Almonds

Once My Singaporean friend, Mei Mei said she wanted to learn how to make an Indian style chicken curry that was different to the ones we see in Singapore.
I thought of possible options and remembered this recipe ‘ Mughlai Chicken with Almonds ‘ or Chicken Mughlai,  that I  took down long ago  from my mother. It has a distinct Mughal flavor of yoghurt and spices. A very North Indian and delicious flavour. Goes great with flatbreads, naan or even poori or bhature.

My friend enjoyed the curry very much and has since tried it out on her own with ultimate success. She went on to teach her friends how to make it too. 

The thick ‘ Korma’ like gravy has is quite rich and smooth.  If served with rice, you may need to add more water to loosen the consistency. The aromatics ensure a sensually spiced curry without too much heat.

Mughlai cuisine is the cuisine developed during Medieval times by the people of the Mughal Empire. Representing the cooking styles Uttar Pradesh, Delhi, Pakistan Hyderabad and Bhopal.  Ranging from extremely mild to fairly spicy, the main stay is the distinctive aroma of the combination of spices , both ground and whole. A Mughlai buffet is certainly one that is fit for a King!

Mughlai Chicken how to make

Mughlai Chicken with Almonds


  • 1¼ kg chicken pieces  with bone (may use boneless but we suggest against using only breast for this recipe)

To Marinate Chicken:

  • 2 Tbsp Ginger Garlic paste
  • 2 tsp Garam Masala
  • 2 tsp green chilly, pounded


  • 6 Tbsp blanched almonds (Soaked and peeled)
  • 1″ piece ginger and 8-9 cloves garlic – either finely chopped together or made into a paste
  • 7 Tbsp Sunflower oil
  • 1″ cinnamon stick
  • 2 bay Leaves
  • 5 cloves
  • 10 cardamom pods, bruised
  • 2 medium onions chopped
  • 2 tsp ground cumin – cumin is vital in the authentic preparation of this dish
  • ½ tsp mild chilli powder / paprika
  • 1 ½ tsp corriander powder
  • ¼ tsp pepper powder
  • ¼ tsp turmeric
  • 7 Tbsp yoghurt, beaten
  • 1 small carton pasteurized cream or ¾ cup fresh cream
  • ¼ tsp Garam Masala
  • few strands of saffron – optional
  • 2½ tsp salt
  • Corriander leaves / cilantro for garnish.


  • Marinate the chicken with the ginger-garlic paste, garam masala and chilli for 30 minutes.
  • Grind the peeled almonds with a little water to form a smooth paste.
  • Heat oil in non stick skillet. Add the marinated chicken and fry till golden brown. Drain the chicken and set aside.
  • In the same strained oil, add cardamom, bay leaves, cloves, and fry till bay leaves turn brown but not dark.
  • Add the onions and sauté well.
  • Add the ginger garlic (chopped or paste). Cook till fragrant and softened.
  • Add the almond paste and fry till the oil separates. Sprinkle water if needed to prevent any sticking.
  • Add the chilli, coriander, pepper, turmeric and cumin powders and cook whilst stirring on medium heat.
  • Add a tablespoon of yoghurt at a time stirring briskly in between on medium heat till you achieve a consistent mixture.
  • Mix in the chicken,  some of the cream and salt and cook on low gently for 20 minutes.
  • Add garam masala and corriander leaves and cook another 10 minutes. You may add water if it has turned out too thick ; to loosen the texture.
  • Lastly add  the remaining cream and saffron (if using). Garnish with coriander leaves.
  • Serve with Naan or Roti.

Mughlai Chicken recipe

Mughlai Chicken with Almonds


  • This curry is a mughal dish and the addition of cumin, yoghurt and fresh coriander leaves is essential. They can not be omitted.

Did you enjoy our Mughlai Chicken with Almonds?

You may also like:

Kerala Chicken Curry

Kerala Chicken Curry with roasted spices


Nadan Chicken Curry

Malaysian Chicken Curry

Malaysian Chicken Curry

Chicken Curry with Coconut Milk

Coconut Milk Chicken Curry




Back to Recipe Finder

About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

Leave a Reply

Your email address will not be published.