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mughlai chicken

9 Pinches 1 Photo
ClubFoody avatar
Surrey South, BC
Updated on May 21, 2020

With a complex blend of spices and seasonings, this Mughlai Chicken recipe is full of flavor! It's a spicy dish that can be made mild or hot.

prep time 15 Min
cook time 55 Min
method Stove Top
yield 4-6 servings

Ingredients

  • 30 large cashews, plus 10 more for garnish
  • 2 1/2 pounds chicken thighs and drumsticks
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala powder, divided
  • 1 tablespoon freshly squeezed lime juice (about 1/2 lime)
  • 2 1/2 tablespoons ghee, divided
  • 4 cups onions, finely chopped (about 2 large onions)
  • ground himalayan sea salt, to taste and divided
  • 5 large cloves garlic, peeled
  • 2 large green chilies, stems removed
  • 3 large red chilies, stems removed
  • 1 1/2 tablespoons ginger, peeled and diced
  • 1 cup low-sodium chicken broth, divided
  • 5 cardamon pods
  • 5 whole cloves
  • 3 bay leaves
  • 1/2 large cinnamon stick (about 2-inches long), broke into pieces
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon mild paprika
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 cup light sour cream
  • 1/2 cup 35% heavy cream
  • 1 tablespoon fresh chopped cilantro, for garnish

How To Make mughlai chicken

  • Step 1
    In a small bowl, soak cashews in very hot water for 10 minutes. Drain and add to the bowl of a food processor; set aside.
  • Step 2
    In a medium bowl, place chicken pieces and sprinkle with turmeric and 1 tsp. garam masala. Pour in lime juice and coat; set aside for 30 minutes.
  • Step 3
    In a large saucepan over medium heat, add 1 ½ tbsp. ghee. When hot, add onions and sprinkle generously with ground sea salt; sauté until caramelized, about 25 minutes. Using a slotted spoon, transfer to a bowl to cool off.
  • Step 4
    In the bowl of a food processor, add garlic to the cashews as well as green and red chilies, ginger, caramelized onions and ¼ cup chicken broth. Process until the mixture resembles a thick paste; set aside.
  • Step 5
    In the same saucepan over medium heat, add 1 tbsp. ghee and when hot, working in batches, fry the chicken (thighs skin side down at first) just enough to brown on both sides, about 3 to 4 minutes per side; transfer to a plate.
  • Step 6
    Return the saucepan on medium heat and when hot, add cardamom pods, whole cloves, bay leaves, and cinnamon stick; sauté for 1 ½ minutes.
  • Step 7
    Add the onion paste, remaining 1 tsp. garam masala, brown sugar, cumin, coriander, paprika, salt and freshly ground black pepper. Pour in remaining ¾ cup chicken broth; stir, Add chicken back (thighs skin side up), cover, reduce heat to medium-low and cook for 15 minutes.
  • Step 8
    When time is up, add sour cream and stir gently to combine. Spoon sauce over chicken pieces and pour in heavy cream; stir once again. Simmer until heated through, about 7 to 10 minutes.
  • Step 9
    When ready, garnish with chopped cashews and cilantro and serve with white rice and naan bread.
  • Step 10
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=52XF3vfjyXg
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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