Mughlai Chicken

Name: Mughlai Chicken
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 10 to 15 almonds, blanched and skin removed; 1/4 cup ghee; 2 medium onions, finely chopped; 1 teaspoon ginger paste; 2 teaspoons garlic paste; 1 cinnamon stick, 1-inch long; 5 cardamom pods; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon red chili powder; 2 1/4 pounds boneless, skinless chicken, brown or white meat; 1 cup chicken stock; Salt, to taste; 5 to 6 tablespoons heavy cream, whisked; 2 teaspoons garam masala

A rich and decadent Mughlai chicken features a creamy, thick gravy perfect for special occasions.

⭐ 3.6 (221 reviews) Prep: 5 minCook: 30 minTotal: 35 minYields: 6 servings

Category Tags:

Entree Dinner Lunch

Cuisine Tags:

Indian

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Grind almonds into a fine paste and set aside.
Heat ghee in a pan and fry onions until translucent.
Add ginger, garlic, cinnamon, and cardamom; fry for one minute.
Stir in coriander, cumin, and red chili powder; fry until ghee separates from the mixture.
Add chicken and sear until opaque.
Pour in stock and add salt to taste; cook for 10-15 minutes until chicken is done.
Stir in whisked cream and ground almonds.
Remove from heat, sprinkle with garam masala, cover, and rest for a few minutes before serving.
Discard or garnish with cinnamon stick, then serve.

Nutritional Info (per serving)

Calories: 516 kcal

Carbohydrate: 8 g

Cholesterol: 191 mg

Fiber: 2 g

Protein: 52 g

Saturated Fat: 13 g

Sodium: 394 mg

Sugar: 3 g

Fat: 30 g

Unsaturated Fat: 0 g