Mughlai Chicken is a creamy, aromatic curry starring tender chicken thighs simmered in a rich, spice-infused gravy. Cashew paste and beaten curd add body and tang, while Sunrise spices like Garam Masala, Kali Mirch, Haldi, Dhania, and Jeera contribute authentic flavour. Crushed Kasuri Methi and slit green chillies provide the finishing touches. This restaurant-style curry is surprisingly simple to recreate at home. Just marinate the chicken, make the gravy, and let it all simmer - then serve piping hot with paratha or naan!
Sunrise tip: Choose boneless chicken thighs over breast for this curry. Thighs have more flavour and stay juicy even after simmering, while breast tends to dry out.
Time: 10 minutes
In a large bowl, mix the chicken thigh pieces with 1 tsp salt and 1/2 tsp Sunrise Kali Mirch Powder. Rub well to coat each piece evenly. Set aside to marinate while you prepare the other ingredients.
Time: 5 minutes
Soak 1 cup cashew nuts in hot water for 10-15 minutes, then drain. Grind to a smooth paste using very little water. Set aside.
Time: 10 minutes
Heat 2 tbsp oil in a large pan. Add 2 grated onions and sauté until light brown. Add the marinated chicken and sauté for 3-4 minutes until it changes colour.
Time: 3 minutes
Add 1 tsp each of ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
Time: 5 minutes
Cover the pan and let the chicken cook in its own juices for 5 minutes.
Time: 2 minutes
Remove the lid. Add 1 tsp each of Sunrise Lal Mirch Powder, Sunrise Dhania Powder and Sunrise Jeera Powder, along with 1/2 tsp Sunrise Haldi powder. Sauté for a minute to mix the spices well.
Time: 3 minutes
Pour in 1 cup tomato puree and a pinch of sugar. Mix well. Then add the ground cashew paste and stir until combined.
Time: 2 minutes
In a bowl, beat 1 cup curd until smooth. Pour it into the pan and mix well. Add a splash of water (about 1/4 cup) to thin the gravy slightly.
Time: 5 minutes
Cover the pan again and let the curry simmer for 5 minutes more, until the chicken is cooked through.
Time: 2 minutes
Sprinkle in 1 tsp Sunrise Shahi Garam Masala and 2 tbsp chopped coriander leaves. Mix well and let the curry come to a final boil.
Time: 3 minutes
Crush 1 tsp Sunrise Kasuri Methi between your palms and add it to the pan. Slit 2-3 green chillies lengthwise and add them too. Give everything a final stir, then take off the heat.
Serve hot with steamed rice, paratha, tandoori roti, or naan. Enjoy your restaurant-style Mughlai Chicken!
Bread: Tandoori roti, Naan, Paratha
Rice: Steamed basmati rice, Jeera rice, Biryani