Mughlai Chutney Chicken Recipe by Shireen Anwar
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Mughlai chutney chicken is a rich, creamy chicken curry which has a taste of chutney to it. Chicken is cooked in a almond based curry and finished with cream and freshly ground mint chutney. Sounds truly Mughlai eh. Try this Mughlai Chutney Chicken recipe by Shireen Anwar!!
Course:
Main Course
Cuisine:
Indian, Mughlai, Pakistani
Keyword:
Chicken, Chicken Curry, curry, dinner, Ramadan, Suhoor Recipes
Servings: 6
Ingredients
For Mughlai Chicken:
- 1 kg chicken cut into 16 pieces
- 1/2 cup oil
- 2 onions finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 cup cream
- 1/2 cup yogurt
- 1 bay leaf
- 4 cloves
- 1 tsp cumin seeds roasted & crushed
- 1 tsp red chili powder
- 1/2 tsp green cardamom powder
- 2 tbsp ground almonds
- salt to taste
For Chutney:
- 1/2 cup fresh coriander leaves
- 2 tbsp yogurt
- 4 tbsp lemon juice
- 1 tbsp coconut grated
- 1/2 tsp sugar
- 1/2 tsp salt
- 4 green chilies
Cooking Method
To Make Chutney:
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Place all chutney ingredients in a blender.
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Blend for 3-4 minutes or until smooth.
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Take it out in a bowl and keep aside.
To Make Mughlai Chicken:
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Heat oil in a pan or skillet over medium high heat.
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Place chicken pieces in it.
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Fry for 10-12 minutes or until juice run clear.
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Remove chicken from the pan and keep aside.
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Add chopped onion and fry for 4-5 minutes or until light pink.
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Add ginger – garlic paste, bay leaf, cloves, cumin, green cardamon powder, red chili powder, and salt.
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Cook for 4-5 minutes then put fried chicken pieces in it.
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Add yogurt and cook for 15 minutes.
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Now add cream and prepared chutney.Reduce heat to low and cook for 10 minutes or until oil comes on top.Take it out in a serving bowl.Garnished with fried cashew nuts.
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Mughlai Chutney Chicken is ready to serve.
Serving Suggestions
Serve with Naan, Roomali Roti or Paratha.
If you like Mughlai Chutney Chicken recipe by Shireen Anwar and make it then let us know your feedback by commenting below.
