Chicken Mughlai Recipe

Chicken Mughlai Recipe
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A cream of the crop during Bakrid season, this aromatic chicken curry is made so with a mixture of cinnamon, almonds, cream and skinless chicken. Luring by just its aroma, the taste of it completes any grand festival.
Chicken Mughlai Recipe
Difficulty Average
Rating 6.3 / 10 (16 votes)
Recipe Type Non Veg.
  • 1 Skinless Large Chicken (cut into chunks)
  • 2 Cinnamon Sticks
  • 350 gm Ghee
  • 2 Medium Sized Onions (grated)
  • 4 Lightly beaten Eggs
  • 4 tsp Sugar
  • 6 tsp Ground almonds
  • 1-1/2 inch Ginger (grated)
  • 9 Garlic cloves
  • 6 Green cardamoms
  • Flaked almonds for garnishing
  • 2 tsp Salt
  • 5-6 tbsp Thickened Cream (whisked)
How to make Chicken Mughlai:
  • Heat the ghee or butter in a large cooking pan over moderate heat.
  • Fry the onions with the salt until it turns light brown.
  • Pour the ginger, garlic, cardamoms, and cinnamon sticks into the pan.
  • Fry until the onions are golden brown.
  • Add the chunks of chicken and cook it. Stir it for about 15 minutes.
  • In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream.
  • Lower the heat. Pour the egg and cream mixture into the cooking pan.
  • Simmer for 5-7 minutes till the chicken is cooked and tender. Do not overcook.
  • Garnish with flaked almonds and serve. Serve hot.

Reviews and Ratings: posted 14/07/2010