Moglai Murg Mugul Style Chicken

Indulge in the rich and regal flavors of Moglai Murg Mugul Style Chicken, a true masterpiece of Mughlai cuisine. This luxurious chicken curry is marinated in a creamy yogurt base and elevated with the decadence of a cashew-almond paste, creating an irresistibly smooth and nutty gravy. Sautéed onions, aromatic spices like cardamom, cinnamon, and cloves, and the lush addition of heavy cream and garam masala give this dish its signature depth of flavor. Simmered to perfection in a blend of ghee and tomato puree, this melt-in-your-mouth chicken is ideal for special occasions or when you're craving something extraordinary. Garnished with fresh cilantro, it pairs beautifully with naan, paratha, or fluffy basmati rice, offering a culinary journey that's both indulgent and unforgettable. Perfect for lovers of flavorful Indian cuisine, this recipe is a feast for the senses.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 kg Chicken (bone-in, skinless, cut into pieces)
• 200 g Yogurt (whisked)
• 3 medium Onions (thinly sliced)
• 100 ml Tomato puree
• 2 tbsp Ginger-garlic paste
• 10 pieces Cashews
• 10 pieces Almonds (blanched)
• 50 ml Heavy cream
• 4 tbsp Ghee or clarified butter
• 2 tbsp Oil (vegetable or sunflower)
• 1 piece Bay leaf
• 3 pieces Green cardamom
• 1 inch Cinnamon stick
• 4 pieces Cloves
• 0.5 tsp Turmeric powder
• 1 tsp Red chili powder
• 2 tsp Coriander powder
• 1 tsp Garam masala
• 1 tsp Salt
• 2 tbsp Fresh cilantro (chopped, for garnish)
• 200 ml Water

Directions

Step 1

Soak the cashews and almonds in warm water for 10 minutes, then grind them into a smooth paste using a blender. Set aside.

Step 2

Heat the ghee and oil in a large pan or skillet over medium heat.

Step 3

Add the bay leaf, green cardamom, cinnamon stick, and cloves to the pan and sauté until aromatic.

Step 4

Add the sliced onions and cook until they turn golden brown.

Step 5

Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.

Step 6

Add the chicken pieces and cook on high heat for 5-7 minutes until they are lightly browned.

Step 7

Reduce the heat to medium, then add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the chicken with the spices.

Step 8

Add the tomato puree and cook for 5 minutes until the oil starts separating from the mixture.

Step 9

Lower the heat and add the yogurt gradually, stirring continuously to avoid curdling.

Step 10

Add the cashew and almond paste, along with water, and mix well to form a smooth gravy. Cover and let it simmer on low heat for 20 minutes or until the chicken is tender and cooked through.

Step 11

Stir in the heavy cream and garam masala. Cook for another 2-3 minutes.

Step 12

Garnish with chopped fresh cilantro and serve hot with naan, paratha, or steamed basmati rice.

Nutrition Facts

Serving size	(2028.9g)

Amount per serving	% Daily Value*
Calories	3616.2

Total Fat 259.3g	0%
Saturated Fat 93.8g	0%
Polyunsaturated Fat 1.2g
Cholesterol 1071.4mg	0%
Sodium 3244.2mg	0%
Total Carbohydrate 75.0g	0%
Dietary Fiber 17.0g	0%
Total Sugars 26.8g
Protein 253.1g	0%

Vitamin D 50IU	0%
Calcium 613.6mg	0%
Iron 20.6mg	0%
Potassium 3998.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.0%

Protein: 27.8%

Carbs: 8.2%