Mughlai Chicken | Chef Ajay Kumar

Mughlai Chicken, a delectable Indian dish, traces its origins to the royal kitchens of the Mughal Empire during the 16th century. This exquisite culinary delight is characterized by tender chicken marinated in a rich blend of yogurt and aromatic spices, then cooked to perfection in a creamy gravy. Its regal heritage and tantalizing flavors make Mughlai Chicken a cherished favorite in modern Indian cuisine.

Serves: 3-4
Ingredients:
500g chicken (with/without bones)
1 tbsp ginger and garlic paste
2 tsp cracked black peppercorns
Juice of 1/2 lemon
1 tsp salt
Whole Spices:
2 tsp cumin seeds
2 tsp coriander seeds
5 cloves
5-6 black peppercorns
3 green cardamom pods
2 bay leaves
1 blade of mace
2 inches of cinnamon sticks
15 cashew nuts
For the Marinade:
1 tbsp ginger and garlic paste
2 green chilies (finely chopped)
1 cup whisked and plain yogurt
For Cooking:
3-4 tbsp ghee or vegetable oil
2 dried red chilies
2 onions (minced)
1 tsp Kashmiri red chili powder
2 tsp toasted kasoori methi (dried fenugreek leaves)
2 tsp garam masala powder
Salt to taste
Juice of 1/2 lemon (optional)
Warm water as required

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