Mughlai Chicken
I’ve always had a curious culinary attitude. I don’t like to restrain myself to only French or North American cuisine. Why should I? There are so many delicious ingredients from around the world, millions of recipes, exotic spices and herbs so why limit ourselves to just a few cuisines?
I enjoy cooking Indian cuisine. The dishes are always packed with tons of flavor like Tandoori Chicken, Indian Butter Chicken, Samosa, Chicken Chapli Kebab, Chicken Biryani, Rogan Josh, Chicken Tikka Masala, Lamb Keema, or this one… my Mughlai Chicken!
This dish is quite different from what you might usually have. The sauce is primarily made with an onion mixture and cream. Is it spicy? I won’t kid you… Yes it is because whole green and red chilies are added to make the sauce but you can always adapt it to your liking by reducing the amounts and/or removing the seeds.
What exactly is Mughlai Chicken? Actually the word “Mughlai” itself is a type of cuisine that is interlaced with other cultures which are Indian, Iranian and Turko-Persian. It originated during the Mughals invasion in India way back in the 16th-century. These dishes can be at opposite ends of the spectrum; from mild to spicy. What makes this cuisine so distinctive is the strong aroma and taste from the spices. This is a cuisine I enjoy making often because of the exotic combination of ingredients, spices and herbs.
This is a great dish to make when you have a ton of onions and don’t want to waste them. Mughlai Chicken is not a quick recipe but definitely a tasty one. It’s a delicious change from Butter Chicken or Tandoori. This is a lovely meal to serve along with white rice and naan bread…
Bon Appétit!
Check out these other delicious chicken recipes…
– Chicken in Creamy Jalapeño Cheese Sauce
– Thai Chicken Curry
– Dakgangjeong ~ Sweet & Spicy Crispy Korean Chicken
– Southwest Chicken Thighs
– Szechuan Ginger Chicken
– Rotisserie Chicken
and for even more great international recipes, click on this link… Recipe Category • International
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Mughlai Chicken
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Ingredients
- 30 large cashews, plus 10 more for garnish
- 2 1/2 lbs. chicken thighs and drumsticks
- 1 tsp. ground turmeric
- 2 tsp. garam masala powder, divided
- 1 tbsp. freshly squeezed lime juice (about 1/2 lime) tips & tricks
- 2 1/2 tbsp. ghee, divided tips & tricks
- 4 cups onions, finely chopped (about 2 large onions)
- ground Himalayan sea salt, to taste and divided
- 5 large cloves garlic, peeled
- 2 large green chilies, stems removed
- 3 large red chilies, stems removed
- 1 1/2 tbsp. ginger, peeled and diced
- 1 cup low-sodium chicken broth, divided
- 5 large cardamon pods
- 5 large whole cloves
- 3 large bay leaves
- 1/2 large cinnamon stick (about 2-inches long), broken into pieces
- 1 tbsp. brown sugar
- 1 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. mild paprika
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 cup light sour cream
- 1/2 cup 35% heavy cream
- 1 tbsp. fresh chopped cilantro, for garnish tips & tricks
Directions
- In a small bowl, soak cashews in very hot water for 10 minutes. Drain and add to the bowl of a food processor; set aside.
- In a medium bowl, place chicken pieces and sprinkle with turmeric and 1 tsp. garam masala. Pour in lime juice and coat; set aside for 30 minutes.
- In a large saucepan over medium heat, add 1 ½ tbsp. ghee. When hot, add onions and sprinkle generously with ground sea salt; sauté until caramelized, about 25 minutes. Using a slotted spoon, transfer to a bowl to cool off.
- In the bowl of a food processor, add garlic to the cashews as well as green and red chilies, ginger, caramelized onions and ¼ cup chicken broth. Process until the mixture resembles a thick paste; set aside.
- In the same saucepan over medium heat, add 1 tbsp. ghee and when hot, working in batches, fry the chicken (thighs skin side down at first) just enough to brown on both sides, about 3 to 4 minutes per side; transfer to a plate.
- Return the saucepan to medium heat and when hot, add cardamom pods, whole cloves, bay leaves, and cinnamon stick; sauté for 1 ½ minutes. Add the onion paste, remaining 1 tsp. garam masala, brown sugar, cumin, coriander, paprika, salt and freshly ground black pepper. Pour in remaining ¾ cup chicken broth; stir. Add the chicken back (thighs skin side up), cover, reduce the heat to medium-low and cook for 15 minutes.
- When time is up, add sour cream and stir gently to combine. Spoon the sauce over the chicken pieces and pour in heavy cream; stir once again. Simmer until heated through, about 7 to 10 minutes.
- When ready, garnish with chopped cashews and cilantro and serve with white rice and naan bread.
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