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Mughlai Chicken Curry

Chicken simmered in rich gravy and loaded with the aroma of Indian spices.
  Vegetable oil 3 Teaspoon
  Chicken pieces 250 Gram
  Tomatoes 1 1⁄2 , chopped finely
  Onion 1 Small, chopped finely
  Turmeric powder 1⁄2 Teaspoon
  Coriander powder 1⁄2 Teaspoon
  Yogurt 1⁄2 Cup (8 tbs)
  Water 20 Milliliter
  Salt To Taste
For spice paste
  Ginger 1⁄2 Inch, chopped finely
  Chopped garlic 1 Teaspoon
  Black peppercorn 1⁄2 Teaspoon
  Cinnamon 1⁄2 Inch
  Black cardamom 1
  Cumin seeds 1 Teaspoon

1. In a blender add chopped ginger, garlic, black peppercorns, cinnamon, black cardamom and cumin seeds. Blend into a smooth paste. Take the paste out in a bowl and set it aside.
2. In another blender add chopped tomatoes and chopped onion. Blend this into a smooth paste.
3. In a bowl add the chicken pieces, blended spice paste, turmeric powder, and coriander powder. Mix everything together.
4. Add yogurt and salt to taste. Mix well. Let the chicken pieces marinate for half an hour.

5. In a hot pan add vegetable oil. When the oil is hot add onion - tomato paste. Cook for 4-5 minutes or until the oil separates from the sauce/gravy.
6. Add the marinated chicken pieces and stir well. Pour water to the marinating bowl to get all the marinade out. Add the water to the pan to get nice thick gravy. Cover with a lid and cook for 10-12 minutes or till the chicken is cooked.
7. Season with salt to taste and stir well.

8. Serve hot!

Recipe Summary

Difficulty Level: 
Preparation Time: 
45 Minutes
Cook Time: 
25 Minutes
Ready In: 
70 Minutes

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Average: 4.9 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 321 Calories from Fat 127

% Daily Value*

Total Fat 14 g22.1%

Saturated Fat 3.3 g16.5%

Trans Fat 0 g

Cholesterol 94.8 mg31.6%

Sodium 328.9 mg13.7%

Total Carbohydrates 17 g5.8%

Dietary Fiber 3.7 g15%

Sugars 7.8 g

Protein 31 g62.2%

Vitamin A 18.5% Vitamin C 35.2%

Calcium 15.4% Iron 22.5%

*Based on a 2000 Calorie diet

Mughlai Chicken Curry Recipe Video