Creamy Spiced Chicken Curry — Mughlai Chicken Curry
A Mughlai chicken curry in a deeply spiced onion-yogurt gravy with green cardamom and cinnamon, slow-simmered until the masala clings tight.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Thinly slice onions, finely chop tomatoes, whisk yogurt smooth, crush cardamom pods and kasuri methi, julienne fresh ginger, chop coriander.
Toast
Heat oil and ghee in a heavy saucepan over medium-high heat. Add green cardamom, black cardamom, cinnamon, cloves, and bay leaves; sizzle 30 seconds until fragrant.
Sear
Add chicken skin-side down, sear 4 minutes undisturbed until skin is deeply golden. Flip and sear 2 minutes. Remove and set aside.
Saute
Lower heat to medium, add sliced onions, cook 8 minutes stirring often until deep golden brown. Add ginger-garlic paste, cook 1 minute until raw smell fades.
Bloom
Add chilli powder, ground coriander, ground cumin, remaining 0.5 tsp turmeric, and remaining 0.5 tsp salt; stir 30 seconds with a splash of water to bloom spices.
Build
Add chopped tomatoes, cook 3 minutes on medium-low mashing until they break down and oil beads appear. Reduce heat to low, add yogurt 2 tablespoons at a time, stirring constantly 2 minutes to prevent splitting.
Simmer
Return chicken with juices, add 400ml hot water, stir, cover, and simmer on low 15 minutes until internal temperature reaches 165°F. Uncover, reduce on medium 2-3 minutes if gravy is too loose. Stir in garam masala and kasuri methi off heat, rest 2 minutes covered.
Plate
Transfer curry to a serving bowl, garnish with fresh coriander and julienned ginger. Serve with naan, paratha, or basmati rice, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.