Mughlai Chicken Curry

Bikramjits.Kitchen's picture

Oct. 20, 2013

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: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 321Calories from Fat 127

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 328 mg13.67%

Total Carbohydrates 17 g5.7%

Dietary Fiber 3 g12%

Sugars 7 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet