2 tbsp oil / ghee
2 onion julienne
1 tsp caraway seed
1 tsp cumin seed
1 kg chicken medium sized pieces
2 bay leaves
4 green cardamom
1 black cardamom
1 star anise
1/2 tsp mace powder
1 tsp black pepper powder
1/2 tsp turmeric powder
1/2 tsp cinnamon powder
1/2 cup mint leaves
1 tsp garam masala powder + 1 tsp more
1 tsp dry raw mango powder (amchur)
10-12 cashew nuts
2 Tbsp fresh cream or as required
salt as per taste
For the curry paste:
150 ml thick yoghurt
2 Tbsp desiccated coconut
3cm ginger chopped
4-5 garlic cloves
3 tomatoes chopped
1 Tbsp kashmiri red chilli powder + 1/2 Tbsp more for curry
1 Tbsp sugar
salt as per taste
Firstly combine all the ingredients for the paste into a blender. Grind until it's a uniform smooth paste. Rub this paste all over the chicken. Allow to marinate for 25 mins.
Take a heavy bottomed wok or pan add ghee / oil. Once oil is hot add caraway seed, cumin seed, cloves, cardamom seed, black cardamom, bay leaves, star anise and garam masala powder.
Saute for a minute until it creates a nice aroma, then add chopped onion.
Fry onion until golden brown in colour. Add sugar which will help the onion to caramelise faster.
Add the chicken and leftover orange paste.
Add rest of garam masala, turmeric powder, cashew nut and cinnamon powder.
Add half of mint leaves. Cook without lid for 8-10 mins and keep stirring in between.
Now add pepper powder, mace powder, rest of mint leaves, rest of red chilli powder, amchur powder and salt for seasoning. Cover with a lid containing water. Cook for 5 mins more.
Finally add cream and mix slowly. Cover and cook for 2-3 mins. Once chicken is tender and cooked switch off the gas. Taste and check alter spices as required.
Serve Mughlai Chicken Masala recipe hot with naan, roti or rice. Garnish with mint leaves on top.
You could use either chicken on the bone, or boneless chicken breast.
This is a mild to medium spiced curry so add spices as per your preference.
You could marinate chicken for a longer time i.e. overnight.
If you don't want to use cream, then grind soaked cashews and almonds for a creamy consistency in the curry.
Photo Credits: Neha Mathur