Chicken Mughlai Masala is a delectable, creamy, and aromatic curry that originates from the royal kitchens of Mughal India. The richness of this dish comes from the blend of spices, curd, and nuts like cashews and almonds, which make the gravy velvety smooth. Perfectly paired with naan, roti, or basmati rice, this dish is sure to become a crowd favourite.

Ingredients For the Marinade:

• 500 gm chicken (boneless or bone-in)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon Kashmiri red chilli powder
• Salt, to taste
• 3 tablespoons fresh curd (yogurt)
• 1 tablespoon ginger garlic paste
• 1/2 lemon juice

For the Curry:

• 2 medium-sized onions (finely sliced)
• 1/4 cup cashews
• 1/4 cup almonds
• 2 tablespoons oil (for frying)
• 1 cinnamon stick
• 2-3 green cardamom pods
• 2-3 cloves
• 1 tablespoon Kashmiri red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• Salt, to taste
• 1/2 teaspoon garam masala powder
• 1 cup water
• 1-2 green chillies (slit)
• Fresh coriander leaves, chopped (for garnish)

Preparation Time:

• Marination Time: 30 minutes
• Cooking Time: 30-35 minutes

Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine the chicken with turmeric powder, Kashmiri red chilli powder, salt, fresh curd, ginger garlic paste, and lemon juice.
2. Mix well and let it marinate for 30 minutes. This step helps tenderize the chicken and infuse the spices into the meat.

Step 2: Fry Onions and Nuts

1. Heat 2 tablespoons of oil in a pan over medium heat.
2. Add sliced onions and fry until they turn golden brown and crispy. Remove and set aside.
3. Soak cashews and almonds in water for 10-15 minutes. After soaking, drain and add to a mixer jar along with the fried onions.

Step 3: Make the Paste

1. To the mixer jar, add the fried onions, soaked nuts, and 2 tablespoons of curd.
2. Blend until the mixture becomes a smooth and creamy paste.

Step 4: Cook the Chicken

1. In the same pan, heat some more oil over high heat.
2. Add the whole spices: cinnamon stick, cardamom pods, and cloves. Let them splutter for a few seconds to release their aroma.
3. Add the marinated chicken and cook on high heat for about 5 minutes, stirring occasionally.
4. Now, add the following ground spices:
   • 1 tablespoon Kashmiri red chilli powder
   • 1 teaspoon coriander powder
   • 1/2 teaspoon cumin powder
   • Salt, to taste
   • 1/2 teaspoon garam masala
5. Cook for another 5 minutes on medium heat, allowing the spices to coat the chicken evenly.

Step 5: Add the Paste and Simmer

1. Add the prepared onion and nut paste to the chicken. Stir well to combine.
2. Let it cook for another 5 minutes on medium heat, allowing the flavours to blend.
3. Add 1 cup of water and bring to a simmer.
4. Cover and cook for about 15 minutes, or until the chicken is fully cooked and the curry reaches a rich, creamy consistency.

Step 6: Garnish and Serve

1. Add slit green chillies and freshly chopped coriander leaves for added flavour and a burst of colour.
2. Stir gently and turn off the heat.
3. Serve hot with basmati rice, naan, or roti.

Health Benefits of Chicken Mughlai Masala

• Protein-Rich: Chicken is an excellent source of lean protein, making this dish great for muscle repair, growth, and overall health.
• Rich in Antioxidants: The use of turmeric and Kashmiri red chilli powder adds anti-inflammatory benefits, which can help reduce swelling and improve overall well-being.
• Good for Immunity: The spices like garlic, ginger, and cumin can help boost immunity and aid in digestion.
• Heart-Healthy: Nuts like almonds and cashews provide healthy fats that are good for heart health and can lower cholesterol levels when consumed in moderation.

Calories and Nutritional Information (Approximate per Serving)

• Calories: 450-500 kcal
• Protein: 35-40g
• Fat: 25-30g
• Carbohydrates: 20-25g
• Fiber: 5-7g

How to Serve

• Best Served With: Basmati rice, naan, or roti.
• Garnish: Fresh coriander leaves and green chillies for a burst of flavour.
• Occasions: This dish is perfect for festive occasions, family dinners, or as a special weekend meal.
• Pairing Drink: A glass of chilled yogurt drink (lassi) or a light, crisp white wine pairs beautifully with this rich curry.

Who Should Eat & When

• Ideal for: Adults and children who are not sensitive to spice. Perfect for those looking for a high-protein meal or a special dinner.
• Best Time to Eat: Enjoy this hearty dish for a satisfying, nutritious meal during lunch or dinner.

Who Should Not Eat & When Not to Eat

• Avoid if: You have a nut allergy due to the inclusion of cashews and almonds.
• Not Ideal for: Those on low-fat or low-carb diets as this dish is rich in calories and fat.
• When to Avoid: Avoid eating this heavy dish at night, especially if you are prone to indigestion. It can be too rich for some individuals to digest easily before bedtime.

FAQs – Frequently Asked Questions

1. Can I make Chicken Mughlai Masala without nuts?
Yes, you can skip the nuts if you’re allergic or prefer not to use them. However, the dish will lose some of its creamy texture and richness.

2. Can I use chicken breast for this recipe?
Yes, you can use boneless chicken breast, but bone-in chicken adds more flavour to the curry.

3. Is this recipe suitable for a low-carb diet?
Chicken Mughlai Masala is relatively high in fat and carbohydrates due to the use of oil, curd, and nuts. If you’re following a strict low-carb diet, consider reducing or omitting the use of curd and nuts.

4. Can I make this dish ahead of time?
Yes, Chicken Mughlai Masala can be made ahead of time and stored in the refrigerator for up to 2-3 days. The flavours will deepen as it rests.

5. How can I make the dish spicier?
You can add more green chillies or increase the quantity of red chilli powder to make the dish spicier.

6. Can I make this recipe vegan?
To make this recipe vegan, substitute chicken with tofu or paneer and replace the curd with a plant-based yogurt alternative.