Mughlai Chicken Curry is a luxurious, royal-style chicken curry made with a creamy nut-based gravy, aromatic whole spices, and tender bone-in chicken. This restaurant-style Mughlai chicken curry recipe is rich, flavorful, and perfect to serve with basmati rice, naan, or chapati. If you are craving a creamy chicken curry that bursts with Mughlai flavors, this is a must-try! Let’s dive into the detailed step-by-step recipe with tips and tricks for perfect results every time.
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In a large bowl, add washed and drained chicken, salt, pepper, coriander powder, cumin powder, red chilli powders, ginger-garlic paste, curd, and lemon juice.
Mix everything thoroughly, cover, and let it rest for 15–20 minutes. For deeper flavor, marinate longer (up to 1 hour) in the fridge.
In a mixie jar, add fried golden brown onions, cashews, almonds, and curd.
Blend into a smooth, thick paste using a few tablespoons of water. Set this paste aside.
Heat a kadai or deep pan. Add oil and butter.
Add the whole spices: bay leaf, star anise, mace, cinnamon, cloves, and cardamom. Sauté till aromatic.
Add the marinated chicken and sauté on medium flame until the chicken starts releasing water and cooks halfway. This takes around 12–15 minutes.
Add the prepared onion-cashew-almond paste and slit green chillies.
Mix well and cook on low flame to prevent the paste from sticking. Add salt to taste.
Cook till oil separates from the masala, enhancing the flavor and richness of the curry.
Add water and mix well. Add garam masala.
Cover the pan and cook on low flame for 10–15 minutes, stirring occasionally to prevent sticking. Once the curry thickens and oil floats on top, turn off the flame.
Garnish with fresh coriander leaves.
Serve hot with steamed basmati rice, jeera rice, butter naan, roti, or chapathi.
Use bone-in chicken for juicy and flavorful curry.
Fry onions till deep golden brown for that restaurant-style richness.
Use thick curd to avoid curdling and for better taste.
Always cook nut-based gravies on low flame.
For extra creaminess, add 2 tbsp fresh cream at the end (optional).
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but bone-in chicken adds more flavor to the curry.
What can I substitute for almonds?
If you don't have almonds, you can use only cashews or skip almonds altogether.
How can I make the curry spicier?
You can add 1 tsp green chilli paste to the marinade or increase the quantity of red chilli powder.
Can I skip mace in the recipe?
Yes, you can skip mace or substitute it with a pinch of nutmeg.
How do I prevent the nut-based paste from sticking?
Cook the paste on low flame and use a non-stick or heavy-bottomed kadai to avoid burning.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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