Special Mughlai Chicken Recipe | Mughlai Chicken Masala Curry

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Издатель Jul 23, 2026

Special Mughlai Chicken Recipe | Mughlai Chicken Masala Curry | Mughlai Chicken Masala Gravy | Mughlai Chicken Curry | Mughlai Chicken Handi | Mughlai Chicken Restaurant Style | Mughlai Chicken Recipe

Ingredients for the Mughlai Chicken Masala Gravy :

- Chicken, curry cut pieces with bones -1 Kg

Roasted Spice powder:
- Coriander seeds -3 tsp
- Fennel seeds- 2 tsp
- Black peppercorns-1 tsp
- Green cardamom- 7-8
- Cloves-8
- Cinnamon-2 small pieces
(For 1 kg of chicken add 5 tsp of the powdered masala)

Spice Powders:
- Turmeric powder-3/4 tsp
- Kashmiri Chilli powder-2 tsp
- Cumin powder -1.5 tsp

Onion-green chilli paste
- Onion chopped -2 medium(150 gms)
- Green chillies-5-6 (14-15 gms)

Cashew paste
- Cashews- 20

Other Ingredients:
- Onions chopped-2 large (200 gms)
- Ginger garlic paste- 4 tsp
- Oil -8-10 tbsp
- Whisked curd- 200 ml
- Salt-2 tsp
- Coriander leaves, fine chopped for garnish-5-6 tbsp
- Green chillies sliced for garnish-5-6

Preparation:

- Take a mix of boned-in and boneless chicken pieces.
- To prepare the spice blend, heat a pan and add all the whole spices. Mix and dry roast on low heat for around 3 mins. Take it out onto a plate and allow it to cool.
- Once cooled, remove it to a grinder and grind to a powder. Set aside.
- To make the onion-chilli paste, cut the onions roughly and the green chillies to pieces. Add these to a grinder and blend to a smooth paste.
- For the cashew paste, add whole cashews to a grinder and grind it to a powder. Now add 1/2 cup water and blend it to a paste.
- Lastly chop the onions and the coriander leaves & slice the green chillies to be used as a garnish.

Process :

- Heat oil in a kadhai/curry pan and then add the chopped onions.
- Fry on medium heat for around 8 mins till light brown in colour.
- Now add the onion- chilli paste and fry on medium heat for around 3-4 mins.
- Now add the chicken pieces and ginger garlic paste, mix and sear on high heat for around 2 mins.
- Continue to sear on medium heat for around 2-3 mins.
- Now add all the spice powders, salt and 5 tsp of the roasted spice powder.
- Continue to cook on medium heat for another 3-4 mins till the masala is cooked, chicken is little browned and oil separates.
- Now add the curd and cashew paste and cook on low heat for 3-4 mins till it’s cooked and oil separates.
- Add around 300 ml water, mix and cook on low heat for around 15-17 mins till chicken is tender and oil separates. You can add little water now if the gravy has become too thick. But the gravy in this dish is little granular.
- Now garnish with chopped coriander leaves and slit green chillies, simmer for 2 mins and serve.

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