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Chicken Mughlai – Indian Style

Ready in

50 mins

Cuisine

Indian · Mughlai

Prep Time

15 min

Cook Time

35 min

Serving

4 People

Calories / Serving

~690 kcal
Recipe by Archiepie on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 23 ready
All Ingredients

Main Ingredients

All Ingredients

For the Paste

All Ingredients

Whole Spices

All Ingredients

Seasoning

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 1

    Prepare the Paste

    Add garlic, ginger, finely chopped bird's eye chili, cumin powder, coriander powder, ground almonds, and 2-3 tablespoons of water to a blender. Blend until a smooth paste is formed.

  2. 2

    Sear the Chicken

    Season the chicken pieces with salt and pepper. Heat butter and olive oil in a frying pan over medium heat. Add the chicken pieces and until they lose their raw appearance and are lightly cooked on all sides.

  3. 3

    Remove Chicken

    Once , remove the chicken pieces from the pan and set aside, reserving any juices.

  4. 4

    Cook Whole Spices

    Add a little extra butter and olive oil to the pan if needed. Add the chopped bay leaves, crushed cardamom pods, cloves, and chopped cinnamon stick. Sizzle on a very low heat for about to release their flavors.

  5. 5

    Add Onions

    Add the chopped onions to the pan. Cook until lightly browned and completely cooked, stirring frequently. If the onions start to catch, add a tablespoon of water or extra fat.

  6. 6

    Cook the Paste

    Add the prepared paste to the pan. Cook gently on a low heat for about , stirring to extract moisture and cook out the raw spice flavor.

  7. 7

    Incorporate Yogurt

    Add half of the natural yogurt to the paste mixture on a very low heat. Stir gently until fully incorporated, ensuring not to boil the yogurt. Repeat with the remaining half of the yogurt, mixing it in thoroughly.

  8. 8

    Add Chicken Stock

    Pour in the chicken stock (or vegetable broth). Stir everything together and bring the mixture to a gentle .

  9. 9

    Add Heavy Cream

    Add the heavy cream (or double cream). Stir it in and bring the mixture to a very gentle .

  10. 10

    Add Sultanas and Chicken

    Once , add the golden sultanas and the chicken pieces along with any reserved juices. Stir everything in to combine.

  11. 11

    Season and Simmer

    Add the sugar, Himalayan pink salt, and garam masala. Stir well to combine all the flavors.

  12. 12

    Cover and Finish

    Place a lid on the pan and let it on a low heat for , or until the chicken is cooked through and the sauce has slightly thickened. Remove some of the whole spices (bay leaves, cinnamon sticks) if desired. Give it a final stir and serve hot, garnished with almond slices.

Before You Cook

Helpful details before you start
Spice LevelHot
Ginger · Bird's eye chili · Garam masala
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 7 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Heavy cream?

    • 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
    • Equal parts evaporated milk
    • Full-fat coconut milk (1:1) — Adds mild coconut flavor.

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Bay leaf?

    • 1/4 tsp dried thyme (per leaf)
    • Pinch of dried oregano

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Ingredient Substitutions

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Heavy cream?

    • 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
    • Equal parts evaporated milk
    • Full-fat coconut milk (1:1) — Adds mild coconut flavor.

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Bay leaf?

    • 1/4 tsp dried thyme (per leaf)
    • Pinch of dried oregano

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
AllergensThis recipe contains dairy and nuts.
DairyNuts

Variations

Simple ways to adapt this recipe.

  • 1
    Use chicken on the bone

    Use chicken on the bone for a more traditional preparation and deeper flavor.

  • 2
    Substitute olive oil with vegetable oil if preferredIngredient swap
  • 3
    Use vegetable broth instead ofDietary option

    Use vegetable broth instead of chicken stock for a vegetarian-friendly base (if chicken is also replaced).

Helpful Tips

Small details that can improve the final result.

  • 1
    Ingredient noteChicken Thigh Meat Can Be

    Chicken thigh meat can be used instead of breast for a richer flavor and more tender texture.

  • 2
    Flavour tipAdd an Extra Bird's Eye

    Add an extra bird's eye chili if you prefer a spicier dish.

  • 3
    Cooking tipWhen Adding Yogurt

    Ensure the heat is very low and stir gently to prevent it from curdling.

  • 4
    Cooking tipAvoid Boiling the Sauce Too

    Avoid boiling the sauce too violently after adding dairy to prevent splitting or coagulation.

  • 5
    Flavour tipCrush the Cardamom Pods Slightly

    Crush the cardamom pods slightly to release their full aroma and flavor into the dish.

  • 6
    TipIf the Onions Start to

    If the onions start to stick or catch while cooking, add a tablespoon of water or a little extra oil/butter to prevent burning.

Your Notes

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Example: Used less salt, cooked 5 minutes longer, added extra coriander.

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