CHICKEN MUGHLAI — A ROYAL MUGHAL-INSPIRED DELICACY

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CHEF AABHIK PRESENTS

CHICKEN MUGHLAI — A ROYAL MUGHAL-INSPIRED DELICACY

A rich, dark, creamy and irresistibly aromatic chicken curry inspired by the grand kitchens of the Mughal era. Tender chicken is slow-cooked with fragrant roasted spices, creamy cashew-almond paste, yogurt and milk, then finished with kasuri methi, fresh coriander and delicate dried rose petals.

INGREDIENTS

For Marination

• Chicken drumsticks & thighs — 750 g
• Salt — to taste
• Black pepper powder — 1 tsp
• Ginger paste — 1 tbsp
• Garlic paste — 1 tbsp
• Lemon juice — 1 tbsp

For the Royal Roasted Masala

• Bay leaf — 1
• Dry red chilli — 2
• Star anise — 1
• Cloves — 4–5
• Cinnamon — 1 small stick
• Green cardamom — 3–4
• Cumin seeds — 1 tsp
• Fennel seeds — 1 tsp
• Coriander seeds — 1½ tsp
• Mace (javitri) — 1 small piece

Dry-roast all the spices until aromatic, cool and grind into a fine powder.

For the Creamy Nut Paste

• Cashews — 10–12
• Almonds — 8–10
• Green chilli — 1–2
• Milk — as required

Blend into a smooth, creamy paste.

For the Curry

• Oil — 3–4 tbsp
• Onion — 2 medium, finely chopped
• Yogurt — ½ cup
• Milk — ¾–1 cup
• Salt — to taste
• Kasuri methi — 1 tsp, crushed
• Fresh coriander — a handful
• Dried rose petals — for garnish

METHOD

1. Make deep cuts in the chicken. Add salt, pepper, ginger-garlic paste and lemon juice. Massage thoroughly and marinate well.
2. Dry-roast the whole spices until fragrant. Cool and grind them into a fine masala powder.
3. Blend cashews, almonds, green chilli and milk into a silky-smooth paste.
4. Heat oil in a heavy kadai. Add chopped onions and fry until light golden.
5. Add the marinated chicken and sear well until the pieces develop a rich colour.
6. Add the roasted masala powder and coat the chicken thoroughly.
7. Add the creamy nut paste and cook while stirring continuously.
8. Reduce the flame. Add yogurt gradually, followed by milk. Mix until the gravy becomes smooth and creamy.
9. Cover and simmer until the chicken is tender, the gravy becomes thick and the oil begins to separate.
10. Finish with crushed kasuri methi and fresh coriander.
11. Garnish with dried rose petals for the signature royal finish.

CHEF AABHIK’S ROYAL TOUCH

The magic lies in the freshly roasted spices, creamy cashew-almond base and slow cooking. The dried rose petals add a subtle floral aroma, giving this Chicken Mughlai its elegant royal character.

Best served hot with naan, roomali roti, lachha paratha or fragrant basmati rice.

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ONLY ON NGTV ENGLISH

Royal • Creamy • Aromatic • Irresistibly Mughlai