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Mughlai Chicken Curry

A very rich and creamy chicken curry.
Servings: 4



  • 1/2 kilo chicken

For marination

  • 3 tbsp thick yoghurt
  • 1 tbsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp white pepper powder
  • 1 green chilly finely chopped
  • 3/4 tsp garam masala powder
  • 1 tbsp saffron milk
  • 1 tbsp ghee

For gravy

  • 1 cinnamon
  • 2 cloves
  • 1 tsp cumin
  • 1 cardamom
  • 1 cup chopped onion
  • 11/2 tsp garlic paste
  • 1 tsp ginger paste
  • 3-4 green chillies chopped
  • 1/2 tsp garam masala
  • 1 tsp coriander powder
  • 1/2 tsp kasuri methi
  • 1/2 cup heavy cream
  • 1 cup water
  • 10 cashews and 5 almonds soaked in boiled water for 15 minutes remove skin of almonds
  • 1 tbsp Saffron milk
  • 2 tbsp ghee
  • 3 tbsp ghee for frying chicken



  • Marinate chicken in the above listed ingredients and keep for a minimum of 1 hour or better overnight.
  • Heat ghee in a pan and shallow fry the chicken on high flame till the chicken is charred on all sides.
  • Heat 2 tbsp ghee in a pan and add in whole spices and sauté till aroma released.
  • Add in the onions and sauté till onion turns soft and light brown in colour. Add in ginger garlic and stir for 2 mins. Add in the green chillies.
  • Add in the garam masala, coriander powder, and nuts. Remove the cinnamon, cloves and cardamom from gravy. Pour 1/2 cup water. Blend this mixture till the gravy turns smooth.
  • Bring this back on flame and add in the chicken and water and salt. Cover and cook for 10 minutes on low flame.
  • Add in crushed kasuri methi, and saffron milk. Bring to boil.
  • Reduce flame and add in cream. Garnish with coriander leaves.
  • Serve hot with naan, rice or any sort of roti.


* If you dont like the flavor of saffron, you can omit it. You can use kewra water too for the aroma.
* The chicken can be grilled too.
* The cashew and almond can be made into a paste at first and then added to the gravy, then the gravy need not be blended.
* You can adjust the heat by altering the the number of green chillies used.
* To make saffron milk, take few strands of saffron and put it in 4-5 tbsp of milk and heat it in the microwave for few minutes. Take out, cover it for 5-10 minutes. The saffron with impart its color and flavor into the milk.
* You can add chicken stock instead of water for more flavor.