Meal Prep · Indian
Chicken Mughlai
Indulge in the rich, creamy, and aromatic flavors of this classic North Indian chicken curry.
Ingredients
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Step-by-step- Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes, or ideally 2-4 hours in the refrigerator.
- Prepare the onion and nut paste: If using fresh onions, thinly slice and fry them in ghee or oil until deeply golden brown and crispy. Drain excess oil. In a blender, combine the fried onions, soaked cashews, and soaked almonds with a little water to make a smooth paste. Set aside.
- Cook the chicken: Heat 2 tablespoons of ghee or oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Add the marinated chicken and sear for 5-7 minutes until lightly browned on all sides. Remove the chicken and set aside.
- Build the curry base: In the same pan, reduce heat to medium. Add the prepared onion-nut paste and cook for 5-7 minutes, stirring constantly, until the paste turns a light brown and the oil starts to separate.
- Simmer the curry: Return the seared chicken to the pan. Add 1 cup of water or chicken broth and green chilies. Bring to a simmer, then cover and cook for 15-20 minutes, or until the chicken is tender and cooked through.
- Finish and serve: Stir in the heavy cream and cardamom powder (if using). Cook for another 2-3 minutes, uncovered, until the sauce thickens slightly. Garnish with fresh cilantro and serve hot with naan, roti, or basmati rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 45 g |
| Fat | 38 g |
| Saturated Fat | 15 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sodium | 450 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Mughlai in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Transfer cooled curry to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until thoroughly heated. Add a splash of water or broth if it’s too thick. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For an extra rich flavor, toast the cashews and almonds lightly before soaking and blending them into a paste.
- Don’t skip the marination step; it tenderizes the chicken and infuses it with flavor. The longer the better!
- Adjust the consistency of the gravy by adding more water or broth if you prefer a thinner sauce, or simmering longer if you want it thicker.
