A simple and easy chicken biryani made within minutes. It has a special place in Indian c...

Cashew Chicken in Manchurian style is an awesome, truly enticing stir-fry dish where the ...

chicken spiced up with exqusite Indian spices. This is best suited to be had any time and...

Chicken Tacos With Dill Leaves is an excellent non-vegetarian dish. Chicken pieces cooked...

Orange chicken is an American Chinese dish. This chicken is tangy and flavorful. Orange c...

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, it is a q...

Mughalai Style Chicken Curry Recipe, How To Make Mughalai Style Chicken Curry Recipe

Name: Mughalai style chicken curry
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 2

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian cuisine.

About Recipe

How to make Mughalai style chicken curry

(20 ratings)

0 reviews so far

Prep time
10 mins

Cook time
30 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : Chicken

Servings : 2 persons
Published date : February 09, 2019

Ingredients used in Mughalai style chicken curry
• Oil - 2 tablespoons.
• Salt - to taste.
• Whole garam masala - 25 grams.
• Pepper corns - 6 number.
• Coriander seeds - 1/2 tea spoon.
• Fennel seeds - 1/2 tea spoon.
• Dry red chilies - 5 number.
• Onion - 1 number.
• Garlic pods - 4 number.
• Turmeric powder - 1/2 tea spoon.
• Ginger garlic paste - 1/2 tea spoon.
• Chicken - 200 grams.
• Tomato - 1 number.
• Yogurt - 1/4 cup.
• Water - as required.
• Sugar - 1/4 tea spoon.
• Kewra water - 1 tea spoon.
Method:
First heat oil in a pan, add salt, whole garam masala, peppercorns, coriander seeds, fennel seeds, dry red chilies and roast them till the raw flavor is gone. Now add chopped onion, garlic pods and cook till onions get a nice color. Then add turmeric powder, ginger garlic paste, chicken pieces, chopped tomato, curd, water and cook for 15 minutes till the chicken is nice and tender. Now drain the chicken along with the gravy and keep aside. Take a blender,transfer the cooked masala and make it into a fine paste. Heat oil in another pan, put the masala paste and cook it on a slow flame for 7-8 minutes. Now add chicken along with the gravy, add some water and cook for another 10 minutes on a slow flame. Finally add sugar, kewra water, cook for another 2 mins and serve hot with rice and any kind of roti.