Mughlai Chicken

1
Francine Lizotte

By
@ClubFoody

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6 servings
Prep:
15 Min
Cook:
55 Min
Method:
Stove Top

Ingredients

  • 30 large
    cashews, plus 10 more for garnish
  • 2 1/2 lb
    chicken thighs and drumsticks
  • 1 tsp
    ground turmeric
  • 2 tsp
    garam masala powder, divided
  • 1 Tbsp
    freshly squeezed lime juice (about 1/2 lime)
  • 2 1/2 Tbsp
    ghee, divided
  • 4 c
    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 Tbsp
    ginger, peeled and diced
  • 1 c
    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 Tbsp
    brown sugar
  • 1 1/2 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1/2 tsp
    mild paprika
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 c
    light sour cream
  • 1/2 c
    35% heavy cream
  • 1 Tbsp
    fresh chopped cilantro, for garnish

How to Make Mughlai Chicken

Step-by-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.
  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.
  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.
  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.
  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.
  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.
  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.
  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.
  9. When ready, garnish with chopped cashews and cilantro and serve with white rice and naan bread.
  10. To view this recipe on YouTube, click on this link >>>>

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