I ate this Mughlai chicken in a Pakistani restaurant many years ago. I could not find a recipe for this until I made this last week and this is very similar to the taste I have in my memory. Chicken is cooked with some everyday spices and cream is added at the end to give this dish extra creaminess
Ingredients for Mughlai Chicken
Chicken
I used boneless chicken breast for this recipe but I recommend chicken thighs as they will have more flavor. Chicken with bone will also taste good with this recipe. Don’t over cook the chicken as it will become chewy and hardens if you over cook it.
Onion
In this mughlai chicken I used one medium size ground onion. Peel and cut the onion and use a food processor, blender a or hand grater to make a fine paste. Onion paste takes more time to cook and change color. I spent a good 7-8 minutes cooking the onion paste while stirring frequently before adding chicken pieces.
Cumin coriander powder
Cumin coriander powder give mughlai chicken a freshness. I like to dry roast the cumin coriander seeds before crushing them. To make this spice blend for every 1 tbsp of coriander seeds add 1 tsp of cumin seeds. Add into a pan and cook on medium heat until fragrant and darkens a little bit in color. Use a blender or mortar and pastel to make powder. Store it in an airtight container for a couple of months.
Chilies and pepper
This recipe calls for black pepper powder, crushed red chilies and green chilies. Feel free to adjust them according to your taste.
Yogurt
Mughlai chicken is creamy and full of flavors. I used full fat greek yogurt for this recipe. Any full fat yogurt will work for this recipe. Try to avoid fat free yogurt.
Heavy cream
For the creamy, luscious sauce I used 1 cup of heavy whipping cream. A smaller quantity of heavy cream can also be used.
What to serve with Mughlai Chicken
I like to serve white rice, naan, or roti with mughlai chicken, a dish known for its rich, creamy sauce and aromatic spices that elevate the overall flavor. The fluffy texture of the white rice perfectly complements the creamy mughlai chicken, allowing the sauces to meld beautifully in each bite. Additionally, naan or roti adds a delightful bread element that is perfect for scooping up the flavorful dish. To further enhance the meal, I recommend adding a vibrant side salad featuring fresh greens, tomatoes, and cucumbers, which not only provide a crunch but also balance out the richness of the chicken, making for a well-rounded and satisfying dining experience.
How to store Mughlai Chicken
Keep any leftover chicken in the refrigerator in an air tight container for up to three days, ensuring that it’s well sealed to maintain its moisture and flavor. If you’re not planning to eat it within that time frame, consider freezing it in small portions for a few weeks, as this will help preserve its quality and prevent freezer burn. When you’re ready to enjoy it again, simply microwave the portion until heated through.
Mughlai Chicken
Ingredients
- 2 lbs boneless chicken breast or thighs
- 1 medium onion
- 1 tbsp ginger paste or 1 inch piece
- 1 tbsp garlic paste or 5-6 cloves
- 2-3 green chilies adjust it to your taste
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp coriander seeds dry roasted
- 1 tsp cumin seeds dry roasted
- 1 tsp red chili flakes use less for mild
- 1 cup heavy whipping cream
- 1/2 cup yogurt
- 1/3 cup oil
- 1 tsp dry fenugreek leaves
Garnish
- 1 green chili thinly sliced
- ginger thinly sliced
Instructions
Make a paste
- In a blender add ginger, garlic and green chilies to make a paste and set it aside.
- Peel and grind onion to make a paste.
Prepare cumin coriander powder
- Dry roast cumin and coriander seeds and then grind them to make a powder.
Cook your masala
- Heat oil in a pan and add the mixture of ginger, garlic and green chilies. Cook it for 2-3 minutes
- Add in one ground onion and cook it for about 7-8 minutes or until all of the water is dry from the onions.
Cook your chicken
- Now add chicken, salt and black pepper.
- Cook the chicken for another 7-8 minutes. Once it starts turning brown, add 1/2 cup of yogurt.
- Only cook it for about 3-4 minutes.
- Add crushed chili flakes and cumin/coriander powder.
- Add heavy cream and sprinkle 1 tsp of dry fenugreek leaves.
- Don't over cook the chicken. Garnish with green chilies and sliced ginger.
Video
Notes
- Make cumin-coriander powder in advance and store it in a jar to use for multiple recipes.
- Don’t overcook the chicken as it will become chewy and hard.
- Adjust the spice level to your liking.
- Use chicken thighs for juicy mughlai chicken.