How to Cook Mughlai Chicken Curry at Home

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How to Cook Mughlai Chicken Curry at Home

How to Cook Mughlai Chicken Curry at Home

One of the most popular dishes from Mughlai cuisine is Mughlai Chicken Curry. The majority of traditional non-vegetarian meals are regarded as the crown jewels of Indian cuisine. One of the typical dishes of the affluent Mughals of India is Mughlai chicken curry, which consists of juicy chunks of chicken cooked with a ton of Indian spices and condiments in a rich gravy. The imperial kitchens of the Mughals are where Mughlai cuisine originated. As a result of these influences, the majority of the recipes have a significant Persian and Turkish food impact.

The traditional Mughlai dishes are often hearty, hot, and made with freshly ground and entire spices. Classic Mughlai chicken curry is particularly well-liked, especially in North India, the Punjab region, and Pakistan. Any type of chicken curry is incredibly popular throughout India, but notably in the north where Punjabi food is served. The Mughlai Chicken Curry contains many influences from the Mughal kitchens. It is extremely spicy, flavorful, and rich in both appearance and taste.

One of the most popular dishes in many Hyderabadi and well-known restaurants is Mughlai Chicken Curry, which is also readily prepared at home using standard seasonings and ingredients. It is one of the top-notch and delicious dishes that can be served for lunch or dinner and would be incredibly delicious at gatherings with family or at events. Traditionally, the onion, ginger, garlic paste, tomato, and yogurt are all well-blended into a thick gravy that is used to cook the chicken curry.

Not because it takes a long time to prepare or uses a lot of ingredients, but rather because it is rich and a little bit indulgent, making this Mughlai chicken a dish for special occasions. The mild, thick creaminess of the dish is significantly influenced by the food and culinary customs of Central Asia, which were brought to India by the renowned Mughal dynasty. For a substantial and delectable lunch that you can stretch out over multiple meals because it is so rich, serve it with naan, parathas, and rice.

This chicken meal is among the most well-known examples of this cuisine outside of India. The majority of recipes in this tradition are quite complex and spice-heavy. This is a fantastic celebratory dinner to prepare ahead of time, refrigerate overnight, and then reheat. It is best if prepared the day before. Even while the recipe tastes best when made with chicken thighs, any type of white or dark meat can be used to make a delectable dish.

Although the list of ingredients is lengthy, keep in mind that the majority are common spices that you probably already have in your cabinet. For instance, cardamon, cumin, and garam masala lend a fragrant aroma to the sauce, while ghee imparts a caramel-like, nutty flavor. The Mughal culinary heritage uses nuts like almonds, cashews, and pine nuts as a thickening instead of dairy or flour, making the sauces extremely rich without giving the dishes the heavy fullness that gravies made only with dairy may.

Ingredients

For the marinade

1 cup plain yogurt
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
½ tsp ground cardamom
½ tsp cinnamon
¼ tsp chili powder
1 tsp salt
1 tsp lemon juice
1 kg (2lbs) boneless chicken

For the curry

1 cup almonds
1-2 cups boiling water
1 tbsp butter/ghee
2 onions finely diced
4 garlic cloves crushed
1 tsp ginger crushed
2 tsp Garam Masala
1 tsp ground coriander
½ tsp turmeric
1 cup heavy / whipping cream
1 cup chicken stock

How to Cook Mughlai Chicken Curry

How to Cook Mughlai Chicken Curry at Home Step by Step

After combining all the marinated ingredients, add the chicken. Stir thoroughly, cover, and chill for up to 24 hours, but at least 30.

The almonds should be soaked in boiling water for 10 minutes to prepare the sauce. Transfer to a blender, add additional water if necessary, and blend until smooth.

In a big pot over medium-high heat, melt the butter. Once aromatic, add the onion, garlic, and ginger.

The chicken marinated in the spices should begin to brown and the bottom of the pot to become sticky after adding the spices and cooking for another minute. Add the cream, chicken stock, and almond paste.

When the sauce has thickened and the chicken is thoroughly cooked, lower the heat, partially cover the pan with a lid, and let the mixture simmer for 20 to 30 minutes. If required, taste and adjust the seasoning.

Use coriander leaves to garnish the curry and serve alongside your preferred side dish, such as rice, naan, or parathas.

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