Mughal Style Delicious Chicken Curry With Ground Cashew Nuts & Poppy Seeds

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
Recipe type: Main
Cuisine: Indian
Serves: 5 People
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
  1. Use bone-in chicken pieces, I've used chicken thighs, chicken legs can be also used.
  2. Score the chicken or put a few lines over the meat.
  3. Add Kashmiri chili powder, turmeric powder & salt over the chicken & spread well.
  4. Let marinate for 30 minutes.
  5. To a blender jar, add cashew nuts, poppy seeds, cumin seeds & water, grind to a smooth paste. Keep it aside.
  6. Place a large saucepan over medium heat, add oil.
  7. Add whole cardamoms, cinnamon & bay leaves, saute for a minute.
  8. Add onion, ginger-garlic paste & ½ tsp salt, saute till onions turn golden in color.
  9. Add tomatoes, cook covered till tomatoes turn mashed up.
  10. Add chili powder, coriander powder, garam masala, combine well & cook for a minute.
  11. Add the marinated chicken, combine well.
  12. Add ½ cup warm water, cook covered till the chicken has almost cooked.
  13. If it's getting dry, add some more water & cook.
  14. Add the ground cashew nut paste, combine well.
  15. Add saffron strands & cook till the chicken has fully cooked.
  16. Add ½ cup warm water & cook.
  17. To a small bowl, add yogurt & beat well using a fork.
  18. Add the yogurt, combine well & cook for a few more minutes.
  19. Garnish with chopped cilantro.
  20. Take the pan off the heat & keep it covered for sometime.
  21. This curry can be enjoyed with Naan, paratha, chapati, palaada, poori, ghee rice, etc.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...