Mughlai Chicken
With a complex blend of spices and seasonings, this Mughlai Chicken recipe is full of flavor! It's a spicy dish that can be made mild or hot.
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 pink 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. Serve with white rice and naan bread.