Mughlai Chicken
By:Satheesh Thomas 


1. 1kg Chicken
2. 3 Big onions
3. 1 Big tomato
4. 7 Cloves garlic
5. 1 Medium piece ginger
6. 1tsp Coriander powder
7. ½ tsp Turmeric powder
8. 1½tsp Kashmiri chili powder
9. ½ c Cashew nuts
10. 2tbsp Oil
11. Salt
12. 1tbsp Butter
13. ½ tsp Kasoori methi
14. ½ tsp Jeera powder
15. ½ tsp Garam masala powder


1. Clean the chicken well and keep aside.
2. Heat oil in a pan add the chopped onions and sauté till transparent.
3. Add the chopped ginger and garlic and sauté well till raw smell goes away.
4. Add the turmeric powder, coriander powder and kashmiri chili powder and sauté well.
5. Add the chopped tomatoes and mix well till the tomatoes are soft.
6. Off the flame and allow this mixture to cool little bit.
7. When this is cooled blend them in a mixer to a paste.
8. Now heat the pan mix the chicken with the masala paste and a little water and cook covered.
9. Soak the cashews in water for 15 to 20 mins. And paste this cashews.
10. When the chicken is done add the cashew paste and mix well.
11. Off the flame.
12. Heat a small pan and add butter.
13. When butter is hot add the kasoori methi, jeera powder and garam masala powder and heat a little and pour this over the curry and mix well.
14. Serve hot with pulav or naan.

Note: The 13th step gives a good smell and taste to the dish. So very carefully while doing that. I add 2 bay leaves and 2 1 inch piece of Chinnamon sticks one tbsp of raisins and ½ tbsp of sugar. It is not a spicy dish. You can add 2-3 green chilly during 3rd step of the method.

It is very good combination of naan other Indian breads. Try yourself and share with your group members.

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