Category Archives: Mughlai chicken recipes

Creamy, delicious and easy to prepare curries , though the preparation could take some amount of effort.
Flavored with saffron, cardamom, black pepper and cloves these dishes leave a distinct memory in the taste buds.


1 Chicken cleaned and cut
1 kg Minced Mutton
2 cups Clarified Butter (Ghee)
4 big sized Onion (Pyaj) minced
1/4 kg Curd (Dahi)
1/2 kg Rice
1/2 tsp Saffron (Kesar)
Few Sliced and fried Almond (Badam)
4 Bay Leaf (Tej Patta)
1 ” long piece Cinnamon (Tuj/Dalchini)
10 Cloves (Lavang)
10 Cardamoms
18 Pepper corns (Kalimirchi)
3 pods Garlic (Lasun)
1 ” long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Cumin Seed Powder (Jeera)
1/4 tsp Turmeric (Haldi)
How to make mughlai chicken pulao:
  • First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
  • Now heat 4 tblsp of ghee and fry 2 onions till brown.
  • Add half the whole spices and then add chicken and mince meat and let it brown.
  • Add ground spices and fry for a few minutes along with chicken and mince.
  • Add 2 cups of hot water, cover and cook till chicken is tender.
  • Beat the curd with saffron and add to chicken.
  • Cook uncovered for 10 minutes.
  • Remove from flame and keep aside.
  • Now heat the remaining ghee and fry bay leaves and remaining whole spices.
  • Add onions and brown them well.
  • Add rice and fry till brown.
  • Add enough water to cook rice and also 1 tsp of salt.
  • Spread a layer of rice on a flat serving dish and then another layer of meat.
  • Repeat with one more layer of each.
  • Garnish with almonds.


Mughlai Chicken


  • • 750 gms chicken cut in pieces
    • 2 Cinnamon Sticks
  • 300 gm Ghee
  • • 2 Medium Sized Onions (grated)
    • 3 Lightly beaten Eggs
    • 4 tsp Sugar
    • 6 tsp Ground almonds
    • 1-1/2 inch Ginger (grated)
    • 9 Garlic cloves
    • 6 Green cardamoms
    • Flaked almonds for garnishing
    • Salt to taste
    • 5-6 tbsp Thickened Cream (whisked)


• Heat the ghee in a large cooking pan.
• Fry the onions with the salt until it turns light brown.
• Pour the ginger, garlic, cardamoms, and cinnamon sticks into the pan.
• Fry until the onions are golden brown.
• Add the chunks of chicken and cook it. Stir it for about 15 minutes.
• In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream.
• Lower the heat. Pour the egg and cream mixture into the cooking pan.
• Simmer for 10 minutes till the chicken is cooked and tender.
• Garnish with flaked almonds and serve. Serve hot.