Mughlai Chicken

Mughlai Chicken By Brunda


  1. 3 tablespoons Ghee
  2. 10 Cashewnuts
  3. 4 large Onions, finely chopped
  4. 6 Garlic Cloves, peeled
  5. 1-inch piece ginger, peeled
  6. 3 Green Chillies
  7. 2 Cardamom Pods
  8. 1 Bayleaf
  9. 3 Cloves
  10. 1 inch Cinnamon stick
  11. 1/2 kg bone-in Chicken (cut into medium-sized pieces)
  12. 1/2 teaspoon Turmeric Powder
  13. 1 teaspoon Coriander Powder
  14. 1/2 teaspoon Chilli Powder
  15. 1/2 teaspoon Garam Masala Powder
  16. 2 tablespoons Cream
  17. Salt to taste


  1. Soak cashew nuts in hot water for 10 minutes. 
  2. Heat a tablespoon of ghee in a pan, and add the onions. Sprinkle 1/2 teaspoon salt over the onions and mix. Reduce the flame, cover, and cook the onions till they are deep brown in color.
  3. Once the onions are brown, transfer them to a food processor along with the soaked cashew nuts, garlic cloves, ginger, green chilies, and 1/4 cup water. Grind to a smooth paste.
  4. Heat the remaining ghee in the same pan, and add cardamom pods, bay leaf, cloves, and cinnamon. 
  5. Cook the onion paste on medium-high heat. Add coriander powder, chili powder, garam masala powder, and salt and saute for another 2-3 minutes.
  6. Add chicken to the pan along with 1/4 cup water. Cover and cook the chicken for 20 minutes.
  7. Taste for seasoning, and finish it up by stirring in the cream.