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Mughlai Chicken Recipe : A spicy Indian Chicken Dish

Updated on June 21, 2018
M K Paul profile image

I love food and love to share my recipes (mostly Indian recipes). I welcome you all to my Kitchen from my bottom of heart.

M K Paul
M K Paul | Source

After a long time, I got some spare time from my hectic schedule to cook a new chicken recipe. Chicken is always one of my favorite dish to experiment with. Last time, I tried cooking Kashmiri Chicken recipe, which was liked by all of my friends. This time I came up with idea to cook something spicy: Mughlai Chicken.

The word "Mughlai" came from the kitchen's of the age old Mughal Empire in India. The taste of each of the Mughal dishes vary from normal to spicy. I always prefer spicy. The specialty of this dish is its dry blended spices, which adds distinct aroma to the dish.

Journey through Pics

I am adding some systematic photographs, which will help you to understand the steps of this recipe well. Some photographs are related to the ingredients and some illustrate the step of cooking.

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Four to Five people

Masala or Spices

Ingredients: Ginger Garlic Greeen Chili paste.Tamato.Curd,Dry Roasted Masala
Ingredients: Ginger Garlic Greeen Chili paste.Tamato.Curd,Dry Roasted Masala | Source

Easily available Ingredients for Mughlai Chicken

  • 1Kg Chicken
  • 3-4 Medium size Onion, Sliced
  • 2 inch Ginger, Paste
  • 10 clove Garlic, Paste
  • One and Half Tomato, Puree/Smashed
  • 3 tbsp Curd
  • cumin seed, few
  • Turmeric Powder
  • coriander seeds
  • 10 piece Almond
  • 4-5 Green Chili, Paste
  • One and Half tbsp Kashmili Chili Powder
  • 1 tbsp Garam masala
  • Sugar and Salt, as per taste
  • Sunflower Oil
  • Black pepper corn, Few
  • 7-8 Clove
Marinated Chicken
Marinated Chicken | Source
Deep Fried Chicken
Deep Fried Chicken

Process to Make Mughlai Chicken

  1. At first, blend the cumin seed, coriander seed, black peppercorn,clove,almonds in Grinder. Keep them aside.
  2. Make a smooth paste of Ginger, garlic and green chili.
  3. Wash the chicken pieces properly. Marinate the chicken pieces with curd, salt,garam masala, kashmiri chili powder, turmeric powder and half spoon of the ginger garlic chili paste, followed by keeping the blend in refrigerator for at least 2 -3 hrs.
  4. After the chicken pieces gets marinated, add oil in a vessel to deep fry till they turn brownish, and keep aside.
  5. Again add oil in a pan and fry the onion till they turn brownish.
  6. Add the ginger garlic paste and dry roasted masala powder mentioned in point/step no 1. Stir for some time to make a fine paste.
  7. After sometime add tomato puree and stir till the traces of oil get visible followed by adding salt and sugar as per your taste.
  8. Add the fried chicken pieces and cook in slow flame till the chicken is roasted.
  9. If you wish to have a bit curry, you can add some water.
  10. Spicy Muglai Chicekn is ready to serve.Garnish it with Onion and coriander leaves to make it more attractive.
Nutrition Facts
Serving size: 4-5
Calories 270
Calories from Fat108
% Daily Value *
Fat 12 g18%
Carbohydrates 9 g3%
Sugar 4 g
Protein 33 g66%
Cholesterol 126 mg42%
Sodium 545 mg23%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Side Dishes with Mughlai Chicken

Plain basmati steam rice will be the perfect combination for Mughlai Chicken.You can also try this with Chiken Dum Biriyani. I always prefer Biriyani because I love more spices :)

Chicken Biriyani
Chicken Biriyani | Source

What is your Favourite Chicken Dish

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© 2013 M K Paul


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    • M K Paul profile imageAUTHOR

      M K Paul 

      6 years ago from India

      Thanks April...Yeap it' spicy one

    • M K Paul profile imageAUTHOR

      M K Paul 

      6 years ago from India

      Thanks April...Yeap it' spicy one

    • April Garner profile image

      April Garner 

      6 years ago from Austin, Texas

      I love spicy foods sand have had my share of Indian food from restaurants. I've yet to cook it at home, though. This looks like a good first recipe. Thanks for mentioning sides that go well with it.

    • M K Paul profile imageAUTHOR

      M K Paul 

      6 years ago from India

      Try it..I hope u'll like :)

    • profile image


      6 years ago

      Oh boy! This is going down on my list to try. As someone from the north of England it was a ritual on most Saturday night to go for a curry after the pubs had closed. Those where the days.

      Have a nice week.

      LOL Ghaelach


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