Mughlai Chicken curry recipe

Rich and flavourful

Mughlai cuisine is renowned for its rich and aromatic dishes that originated in the Mughal Empire in India. This Authentic Mughlai Chicken Curry recipe combines tender chicken pieces with a creamy and flavourful sauce, infused with a blend of aromatic spices. It’s a perfect dish to impress your guests or indulge in a special homemade meal.

It takes the humble chicken and transforms it into a culinary masterpiece. The chicken, carefully chosen and cut into bite-sized pieces, is marinated in a velvety blend of yogurt and an array of exotic spices. This marination process not only infuses the meat with flavor but also tenderizes it, ensuring each bite is succulent and bursting with aromatic goodness.

The star of this dish dish is undoubtedly the sauce—a symphony of flavours that embodies the very essence of Mughlai cooking. A rich, creamy base forms the canvas for the intricate dance of spices. As the sauce simmers, it takes on the hues of golden turmeric, fiery red chilli, and the earthy warmth of cinnamon and cardamom. This tapestry of flavors is further enriched by the addition of pureed tomatoes, lending a natural sweetness and tanginess to the sauce.

But what truly elevates this curry to greatness are the magical aromatics. The sweet and heady fragrance of garam masala, the intoxicating allure of cardamom, and the woody subtlety of nutmeg weave a spellbinding tapestry of scents that fills your kitchen with an irresistible aroma, promising a sensory journey like no other.


For the Marinade:

  • 500 grams boneless chicken, cut into bite-sized pieces
  • 1/2 cup yoghurt (curd)
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste

For the Sauce:

  • 2 tablespoons ghee (clarified butter)
  • 2 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 2 tomatoes, pureed
  • 1 tablespoon cashew nuts, soaked in warm water
  • 1 tablespoon poppy seeds, soaked in warm water
  • 1 tablespoon melon seeds, soaked in warm water
  • 1 tablespoon fresh cream
  • 1 teaspoon sugar
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon nutmeg powder
  • Salt to taste

For Garnish:

  • Fresh coriander leaves, chopped
  • Saffron strands soaked in warm milk (optional)
  • Prices Spices  India Joywala Chutney ( optional)


  1. Marinate the Chicken:

    • In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
    • Add the chicken pieces to the marinade, ensuring they are well coated. Allow it to marinate for at least 30 minutes, or refrigerate for a few hours for best results.
  2. Prepare the Nut Paste:

    • Grind the soaked cashew nuts, poppy seeds, and melon seeds into a smooth paste using a little water. Set aside.
  3. Cook the Chicken:

    • Heat ghee and vegetable oil in a heavy-bottomed pan or a kadai over medium heat.
    • Add the marinated chicken pieces and sauté until they turn golden brown. Remove the chicken and set it aside.
  4. Make the Mughlai Sauce:

    • In the same pan, add more ghee if needed. Add the finely chopped onions and sauté until they turn translucent and golden brown.
    • Add the tomato puree and cook until the oil separates from the mixture.
    • Add the cashew-poppy seed-melon seed paste and continue to cook for a few minutes until the mixture thickens and the raw smell disappears.
    • Stir in the garam masala, cardamom powder, cinnamon powder, nutmeg powder, and sugar. Cook for an additional 2 minutes.
  5. Combine the Chicken and Sauce:

    • Return the sautéed chicken to the pan and mix well with the sauce.
    • Add fresh cream and a little water if needed to achieve the desired consistency.
    • Season with salt to taste. Simmer the curry for 10-15 minutes, allowing the chicken to absorb the flavors.
  6. Garnish and Serve:

    • Garnish the Mughlai Chicken Curry with fresh coriander leaves and saffron strands soaked in warm milk for a luxurious touch.
    • Serve hot with naan, roti, or steamed basmati rice.
    • To give this special curry even more flavour  serve it with an exceptional chutney.  Prices Spices  India Joywala chutney

Enjoy the delightful flavors of this Authentic Mughlai Chicken Curry, a dish that truly represents the rich culinary heritage of India’s Mughal era.

Note. Prices Spices India Joywala chutney can be purchased  on our web store @ Jams and chutneys 

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