Mughlai Chicken Curry Recipe ❤️ | Dawat Special Chicken Curry ❤️

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk provides creaminess while being dairy-free.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds protein.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor.

cashews

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Peanuts are more affordable and add crunch.

Wash 1 kg chicken thoroughly.

Add 1.5 tsp salt, 1.5 tsp red chili powder, and 1 tbsp coriander powder to the chicken.

Mix in 3 tbsp ginger-garlic paste and 250 g yogurt.

Squeeze the juice of 1 lemon into the mixture.

Add 0.5 tsp turmeric powder and mix well.

Marinate the chicken for 15-20 minutes (or longer in the fridge).

Prepare a fine paste with 15-16 cashews, 8-10 almonds, and 1 tbsp coconut powder, adding a little water if necessary.

Set the paste aside.

Fry 3 medium-sized onions until golden brown, then blend them into a coarse paste without water.

Heat 0.5 cup oil in a pan and add 4 small green cardamom, 2-inch cinnamon stick, 4-5 cloves, 1 large black cardamom, 1 tsp white cumin, and 10-12 black pepper.

Add 2 bay leaves and sauté until fragrant.

Add the marinated chicken to the pan and sauté for 8-10 minutes until the water dries up.

Add the onion paste and the nut-coconut paste to the chicken and sauté for another 3-4 minutes.

Stir in 1-1.5 cup fresh cream and cook for 1-1.5 minutes.

Add approximately 1.5 cup water to the mixture.

Cover the pan and bring to a boil, then reduce the heat to low and cook for 20-25 minutes, checking occasionally and adding more water if needed.

Once cooked, adjust the consistency as desired and add green chilies and fresh coriander if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens