Teresa's Recipes
Mughlai Chicken Deluxe
Experience the regal flavors of the Mughal Empire with this Mughlai Chicken Deluxe! Succulent pieces of chicken are marinated in a sumptuous blend of yogurt and spices, then cooked in a luxurious sauce made creamy with fresh cream and a silky cashew paste. The result is a rich and aromatic dish that perfectly embodies the opulence of Mughal cuisine. This is a meal truly fit for a king.
Ingredients
- 500 grams, boneless and cubed Chicken
- 1 cup Yogurt
- 2 tablespoons Ginger-garlic paste
- to taste Salt
- 1/2 cup, soaked in water Cashew nuts
- 1/4 cup Milk
- 2 tablespoons Ghee
- 1 Cinnamon stick
- 3 Cardamom pods
- 4 Cloves
- 1 Bay leaf
- 1, finely chopped Onion
- 1 cup Tomato puree
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1/2 cup Fresh cream
- for garnishing Fresh coriander leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Calories: 490
- Fat: 26g
- Carbs: 20g
- Protein: 40g
- Sodium: 580mg
- Sugar: 6g
Instructions
- In a large bowl, combine the chicken, yogurt, ginger-garlic paste, and salt. Mix well to ensure the chicken is fully coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
- Drain the soaked cashew nuts and add them to a blender along with the milk. Blend until it forms a smooth paste. Set aside.
- Heat the ghee in a large pan over medium heat. Once hot, add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute or until the spices release their aroma.
- Add the finely chopped onions to the pan. Cook until they turn golden brown.
- Pour in the tomato puree and stir well. Cook until the oil separates from the masala.
- Add the marinated chicken to the pan. Cook until it is browned on all sides.
- Add the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir well to coat the chicken in the spices.
- Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
- Stir in the cashew nut paste and fresh cream. Mix well and let it cook for an additional 5 minutes.
- Garnish with fresh coriander leaves before serving. Enjoy your Mughlai Chicken Deluxe hot with naan or rice.