Transport yourself directly to North India with this amazing Mughlai Chicken Curry. Decadent, soft, creamy and perfectly spiced.
Mughlai Chicken is a dish hailing from the India's North. A supremely delicious, perfectly balanced sauce, rich and creamy with a tamed spice surrounding meltingly soft chicken. As with many Mughal dishes, this curry originated from Central Asia and Iran (Persia) and uses techniques common to those cuisines - the use of nuts, for example. In Iran, like in this recipe, the ground nuts help thicken sauces and give a lux texture, without feeling heavy.
Tips to getting the best Mughlai Chicken Curry
- In my recipe, instead of whole almonds, I use almond flour. This helps create a wonderfully creamy sauce.
(you can use fresh nuts like almonds or cashews - just soak in water for 1 hour, then drain before you blitz them to get a good texture)
- For the best flavour, I suggest using bone in chicken thighs or legs. The bone is nothing but flavour. That said, boneless thighs are fine too.
- Blending the onion first helps give a creamier texture - but, just be sure that when you sauté them that most of the steam has evaporated and they are a golden brown before moving on. Watery onions will mean a watery curry.
- Dry fry the nuts until lightly golden. For a more decadent finish, add a combination of raw almonds, cashews and pistachio and fry them in a little ghee until lightly golden. Drain and cool to let them get crunchy. You can also drizzle the ghee over the final curry if you're feeling like throwing caution to the wind.
What to serve with Mughlai Chicken Curry
As it's a Northern Curry, typically bread is king, so this curry is spectacular served with Naan, Chapati or Paratha but it's also super delicious over a bed of fluffy Basmati Rice.
As curries go, Mughlai Chicken is a big hit of flavour and a bigger hit with guests whenever I cook it. It's a worthy inclusion as one of my 10 Best Chicken Curry Recipes. It freezes superbly and here comes another tip... if you can bear the wait, pop it in the fridge for 24 hours and reheat. The flavours are noticeably improved.
More delicious North Indian Curry Recipes
If, like me, you love the rich, intense flavours of Northern India and Pakistan - you can't help but fall in love with some of my other North Indian curry recipes.