Mughlai Chicken is an old favourite of mine since my childhood. I have fond memories of going to Persian Restaurants with my daddy and enjoying some biryani and of course Mughlai Chicken.
Mughlai recipe’s are often very rich in spices and creamy in texture. It is cooked with a lot of flavours, cream of coconut, cashews, almonds etc. It is mild and very satisfying.
Here is my version of Mughai Chicken:
2 – 3 chicken breasts
4 sliced onions
5 – 6 cloves of garlic
ginger (umm it should be 50/50 with garlic basically)
1 tomato (optional)
2 tbsp yoghurt
2 chillies (or not)
2 tsp cumin seeds
Coriander and Mint leaves (use your instincts)
1 tsp tumeric powder
1tsp chilli powder
1 cinammon stick
5 cardoman pods
1 star Anise
2 bay leaves
half a can of coconut cream
Tbsp (Almond or cashew or sesame or poppy seed paste )
Salt to taste
Fry the onions till brown in a pan. Then blend it with ginger, garlic, chillies, 1tsp cumin seeds, tomatoes, cardamon pods, a few mint leaves and coriander. Form a fine paste.
(If you have the time marinate the chicken with the paste and yogurt for a couple of hours)
In a pan, heat the oil. Temper the rest of the cumin seeds with bay leaves, cinnamon stick and star anise. Then add the chicken, brown onion paste and yoghurt (or the marinated chicken). Add turmeric, chilli powder, sugar and salt. Cook for a while then add coconut cream and almond paste.
Give it a good 15 to 20 minutes. Then garnish with some more coriander and serve with plain basmati rice.
It can also be served with Naan Bread or pilau rice. Make a quick Raita made out of yoghurt, cucumber with a dash or sugar, salt and lemon juice. Yumm!!
P.S: Picture above isn’t great (my camera is dead, and phone make it look a big mess but try it out for yourself)