Chicken Dishes

Mughlai Chicken with Almonds

- India

  • Serves 4

  • Prep Time 15 min

  • Cooking Time 25 min

  • Current Ratings

It's great with chicken breasts. This is a dish for special occasions. Its mild, thick, creamy gravy is inspired by the food of Central Asia and came to India during the rule of the famous Mughal dynasty.


  • 1" piece Ginger
  • 8-9 cloves Garlic
  • 6 tblsp Blanched Almonds
  • 7 tblsp Vegetable oil
  • 1" Cinnamon stick
  • 2 Bay leaves
  • 5 Cloves
  • 10 pods Cardamom
  • 2 medium Onions (cut into small pieces)
  • 2 tsp Ground cumin seeds
  • 1/8-1/2 tsp Red pepper
  • 7 tblsp Yogurt
  • 1 small carton Whipped Cream
  • 1/4 tsp Garam Masala
  • 2-2 1/2 lbs Chicken boneless (2 trays of holy farms)
  • 2 1/2 tsp Salt
  • one bunch Coriander leaves

Mughlai Chicken with Almonds


  1. Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the chickenuntil it turns golden brown. Keep it aside and drain the oil.
  2. Heat some oil and add the cardamom,bay leaves and cloves and fry until the bay leaves turn brown. Add the onions and fry for a fewminutes.
  3. Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1tablespoon of yogurt and fry for 30 seconds.
  4. Keep adding tablespoons of yogurt and fry until youget a consistent mixture. Add the chicken, whipped cream and salt and cook gently (low heat) for20 minutes. Add Garam Masala and coriander leaves and cook for another 10 minutes.

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