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Mughlai Chicken Recipe : A spicy Indian Chicken Dish

Updated on December 24, 2013
M K Paul profile image

She loves Food,She Loves to eat and Loves to share her recipes also...Mostly Indian recipes...Welcome to Mousumi's Kitchen....

M K Paul
M K Paul | Source

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4 stars from 2 ratings of Spicy Muglai Chicken

After a long time I get sometimes to make a new chicken dish.Chicken is always one of my favorite dish to experiment.

The word Mughlai comes from the kitchens of the Mughal Empire. The taste of each Mughal dish varies from normal to spicy. I always prefer spicy.The speciality of this dish is its dry blended spices. It adds distinctive aroma to the dish.

Journey through Pics

I add some photos which will help people to understand the journey of this recipe well.Some photos relate to ingredients and some are 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. First blend cumin seed, coriander seed, black peppercorn,clove,almonds in Grinder. Keep aside.
  2. Make a smooth paste of Ginger , garlic and green chili.
  3. Wash the chicken pieces. Marinate with curd, salt,garam masala,kashmiri chili powder, turmeric powder, and half of the ginger garlic chili paste and keep it in refrigerator for at least 2 -3 hrs
  4. Now add oil in a vessel and deep fry the chicken 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 the dry roasted masala powder mentioned in pt no 1.Stir for some time and make a fine paste.
  7. After sometime add tomato puree and stir till the oil comes out.Add salt and sugar as per your taste.
  8. Add the fried chicken pieces.Cook it in slow flame till the chicken is ready to eat.
  9. If needed add some water.
  10. Spicy Muglai Chicekn is ready to serve.Garnish it with Onion and coriander leaves.
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.Otherwise one can try this with Chiken Dum Biriyani.I always prefer Biriyani because I love more spice in life...

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 image

      M K Paul 4 years ago from India

      Thanks April...Yeap it' spicy one

    • M K Paul profile image

      M K Paul 4 years ago from India

      Thanks April...Yeap it' spicy one

    • April Garner profile image

      April Garner 4 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 image

      M K Paul 4 years ago from India

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

    • profile image

      Ghaelach 4 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