Mughlai Chicken how to make

Mughlai Chicken with Almonds





20 min


35 min


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Mughlai Chicken with Almonds

Total time is not inclusive of Marination.

The Recipe Intro includes Video on how to make this Dish. Check it out.

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Mughlai Chicken recipe 300x199 Mughlai Chicken with Almonds


  • 1¼ kg ‏chicken pieces. with bone preferred (may use boneless but I would not recommend using only breast for this recipe)

To Marinate Chicken:

  • 2 ‏Tbsp ginger-garlic paste
  • 2 tsp ‏Garam Masala
  • 2 tsp ‏green chili, pounded/crushed

For the Gravy:

  • 6 Tbsp ‏blanched almonds (soaked and peeled)
  • 1" piece ginger & 8-9 cloves garlic ‏,either finely chopped together or made into a paste
  • 7 Tbsp ‏sunflower oil
  • 1"inch piece ‏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 chili powder / paprika
  • 1 ½ tsp ‏coriander powder
  • ¼ tsp ‏pepper powder
  • ¼ tsp ‏turmeric powder
  • 7 Tbsp ‏yoghurt, beaten
  • ¾ cup ‏fresh cream/ pouring cream
  • ¼ tsp ‏Garam Masala
  • A few strands ‏of saffron - optional
  • 2½ tsp ‏salt
  • For garnish, ‏corriander leaves / cilantro for as needed


  1. Marinate the chicken with the ginger-garlic paste, garam masala and crushed chilli for 30 minutes.
  2. Grind the peeled (blanched) almonds with a little water to form a smooth paste.
  3. Heat oil in non stick skillet. Add the marinated chicken and fry till golden brown. Drain the chicken and set aside.
  4. In the same strained oil, add cardamom, bay leaves, cloves, and fry till bay leaves turn brown but not dark.
  5. Add the onions and sauté well.
  6. Add the ginger garlic (chopped or paste). Cook till fragrant and softened.
  7. Add the almond paste and fry till the oil separates. Sprinkle water if needed to prevent any sticking.
  8. Add the chilli, coriander, pepper, turmeric and cumin powders and cook whilst stirring on medium heat.
  9. Add a tablespoon of yoghurt at a time stirring briskly between additions – on medium heat till you achieve a consistent mixture.
  10. Mix in the chicken,  some of the cream and salt and cook on low gently for 20 minutes.
  11. 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.
  12. Lastly add  the remaining cream and saffron (if using). Garnish with coriander leaves.
  13. Serve with Naan or Roti.

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.

Key Ingredients: Chicken, Almond, Cream, Yoghurt, Ginger , Garlic, Onion, Green Chilli Spices, Oil,  Coriander Leaves, Salt.

Let us know if you tried itMughlai Chicken with Almonds.

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