Mughlai Chicken(Chicken Cooked in a Creamy Cashew Sauce)


by: Aarthi

Todays recipe is one of the Authentic Chicken dish of the Mughals...I like to describe this dish in detail,This dish is like “Tender Juicy Chicken pieces cooked in a Yummy Creamy Rich Cashew Sauce which is garnished with some Nutty Almonds”..Totally it is a bowl full of Creamy Goodness...I think you can understand clearly now


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serves: 4

1 Onion- sliced

1/2 kg Chicken-

1/2 cup Curd-

Cashew-10 made into paste

inch Ginger-1 piece

cloves Garlic-6

Green chilli-3

1/2 cup Heavy Cream-

leaf Bay / Brinji ilai-1

tsp Cumin seeds / Jeera-1

Cardamom / Yelakai-4

Coriander powder / Malli Podi-1 tblspn

tsp Garam masala powder-1

Butter-2 tblspn

Salt to taste

Lemon juice to taste

Almonds/Badam-few for garnishing

leaves Cilantro/Coriander for garnishing

Nutrition Facts
Mughlai Chicken(Chicken Cooked in a Creamy Cashew Sauce)

Servings Per Recipe: 4

Amount per Serving

Calories: 385

  • Total Fat: 23.8 g
  •     Saturated Fat: 6.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 20.6 mg
  • Sodium: 898.7 mg
  • Total Carbs: 9.5 g
  •     Dietary Fiber: 5 g
  •     Sugars: 1.6 g
  • Protein: 33.7 g

how is this calculated?

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1.  Make a paste out of ginger,garlic and green chilli in a blender..

2.  Crackle bay leaf,cumin seeds,cardamom in butter.

3.  Add the ginger garlic and chilli paste in this and sauté for 30 sec..

4.  Add in onions and cook for 3 min.Add in coriander powder and garam masala powder and mix well.

5.  Add in chicken and sear on a high flame for 3-4 mins.

6.  Add in curd,cashew paste and mix well..Pour in some water and cook till the chicken is cooked.

7.  Pour in cream and cook for 5 mins..

8.  Toast some almonds and garnish the chicken with almonds,coriander leaves and lemon juice..

9.  Serve hot with rice or roti..

Cooks' note:
For step by step recipes with pictures chek my blog....

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