Finger licking delicious Mughalai style chicken curry with cashew nuts & poppy seeds…
Mughlai chicken curry is typically rich and creamy, often using ingredients like yogurt, cream, and ground nuts (such as almonds or cashews) to create a thick, luscious sauce. The dish features a blend of aromatic spices including cumin, coriander, garam masala, cardamom, cloves, and cinnamon.
In this recipe, I’ve made a paste with cashew nuts, poppy seeds & cumin seeds. Added this to the chicken & cooked it for a few minutes. Finally, added yogurt, rich & delicious Mughal style chicken curry will be ready to be enjoyed.
Mughlai style chicken curry is best enjoyed with naan or paratha, or over a bed of basmati rice.
Mughal Style Delicious Chicken Curry With Ground Cashew Nuts & Poppy Seeds
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 5 People
Ingredients
To spread over chicken
- Kashmir chili powder- 1 tsp
- Turmeric powder- ¼ tsp
- Salt- 1 tsp
- Bone-in chicken, thighs or legs- 6 pieces
To make paste
- Cashew nuts- 15
- Poppy seeds- 1 tbsp
- Cumin seeds- 1 tsp
- Water- 2 tbsp
For Cooking
- Oil- 2 tbsp
- Whole cardamom- 2
- Whole cinnamon- 2 inch slice
- Bay leaves- 2
- Onion, chopped- 1
- Ginger-garlic paste- 1 tbsp
- Tomatoes, chopped- 2
- Turmeric powder- ¼ tsp
- Chili powder- ½ tsp
- Coriander powder- 1 tsp
- Garam masala- ½ tsp
- Yogurt, beaten- 1 cup
- Saffron strands- 2 pinches soaked in 1 tbsp water for 5 minutes
- Cilantro, chopped- 2 tbsp
- Salt- 1 tsp
Instructions
- Use bone-in chicken pieces, I've used chicken thighs, chicken legs can be also used.
- Score the chicken or put a few lines over the meat.
- Add Kashmiri chili powder, turmeric powder & salt over the chicken & spread well.
- Let marinate for 30 minutes.
- To a blender jar, add cashew nuts, poppy seeds, cumin seeds & water, grind to a smooth paste. Keep it aside.
- Place a large saucepan over medium heat, add oil.
- Add whole cardamoms, cinnamon & bay leaves, saute for a minute.
- Add onion, ginger-garlic paste & ½ tsp salt, saute till onions turn golden in color.
- Add tomatoes, cook covered till tomatoes turn mashed up.
- Add chili powder, coriander powder, garam masala, combine well & cook for a minute.
- Add the marinated chicken, combine well.
- Add ½ cup warm water, cook covered till the chicken has almost cooked.
- If it's getting dry, add some more water & cook.
- Add the ground cashew nut paste, combine well.
- Add saffron strands & cook till the chicken has fully cooked.
- Add ½ cup warm water & cook.
- To a small bowl, add yogurt & beat well using a fork.
- Add the yogurt, combine well & cook for a few more minutes.
- Garnish with chopped cilantro.
- Take the pan off the heat & keep it covered for sometime.
- This curry can be enjoyed with Naan, paratha, chapati, palaada, poori, ghee rice, etc.
