There are some meals that instantly make you slow down, savour every bite, and appreciate the beautiful flavours on the plate. Today’s lunch was exactly that: a comforting combination of fragrant Neychoru, rich Mughal Style Chicken Curry, and crispy Air Fried Chicken.
The Neychoru (ghee rice) was made with fragrant basmati rice, gently cooked with ghee, whole spices, and topped with golden fried onions, roasted cashews, and raisins. Every spoonful was light, aromatic, and perfectly complemented the flavourful curry.
The star of the meal was the Mughal Style Chicken Curry. Tender chicken was slow-cooked in a luxuriously creamy gravy made with roasted cashews, poppy seeds, coconut milk, and a blend of warming spices. The curry was rich without being overpowering, with layers of flavour that paired beautifully with the delicate ghee rice.
To complete the meal, I served Air Fried Chicken. Marinated with aromatic spices and air fried until beautifully golden, the chicken had a crispy exterior while remaining incredibly juicy and tender inside. It’s a lighter alternative to deep frying without compromising on flavour or texture.
This trio makes a wonderful weekend lunch, a festive family meal, or something special to serve when guests come over. The fragrant Neychoru, creamy Mughal-style curry, and crispy chicken create a combination that’s comforting, satisfying, and packed with incredible flavours.
To make the meal even more special, I served everything on a fresh Vazhayila (banana leaf). It instantly brought an authentic, traditional Kerala touch to the dining experience. There’s something about enjoying a meal on a banana leaf that enhances the aroma, presentation, and overall experience, making every bite feel even more memorable.
Every bite reminded me why traditional Kerala-inspired meals with Mughal influences are so timeless. Rich aromas, vibrant spices, and wholesome ingredients come together to create a lunch that’s both elegant and deeply comforting.
If you’re looking for a meal that feels festive yet is easy enough to recreate at home, this combination is definitely worth trying. Serve it with pickle, pappadam, and a simple salad for a complete feast.
Happy cooking!
Neychoru- Ghee Rice, Click Here For Recipe
Mughal- Kerala Fusion Chicken Curry Recipe
- Bone-in chicken, thighs or legs- 8 pieces
- Cashew nuts- 20
- Poppy seeds (khus khus)- 1 tbsp, soak in 3 tbsp water
- Cumin seeds- 1 tsp
- Oil- 2 tbsp
- Whole cardamom- 2
- Whole cinnamon- 2 inch slice
- Dried bay leaves- 2
- Mace- 1
- Onion, sliced thin- 2
- Ginger-garlic paste- 1 tbsp
- Tomatoes, chopped- 2
- Kashmiri chili powder- 2 tsp
- Turmeric powder- ¼ tsp
- Coriander powder- 2 tsp
- Garam masala- 1 tsp
- Salt- 1½ tsp
- Saffron strands- 2 pinches soaked in 1 tbsp water for 5 minutes
- Coconut milk- ½ cup (or add 3 tbsp yogurt)
- Cilantro, chopped- 3 tbsp
- Use bone-in chicken pieces, I've used chicken legs, thighs can also be used.
- Score the chicken or put a few lines over the meat.
- Soak 1 tbsp poppy seeds or khus khus in 3 tbsp water for 15 minutes.
- To a blender jar, add cashew nuts, soaked poppy seeds along with the water, cumin seeds & grind to a smooth paste. Keep it aside.
- Place a large saucepan over medium heat, add oil.
- Add whole cardamoms, cinnamon, bay leaves & mace, 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 Kashmiri chili powder, turmeric powder, coriander powder, garam masala & salt, 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 warm water & cook.
- Add the ground poppy seeds, cashew nut paste, combine well.
- Add saffron strands & cook till the chicken has fully cooked.
- Towards the end, add ½ cup thick coconut milk & cook for a couple of minutes.
- Instead of coconut milk, yogurt can be added: take 3 tbsp yogurt in a bowl & beat well using a fork.
- Add the yogurt to the cooked chicken curry, combine well & cook for 2 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.
Air Fried Chicken
- Chicken, legs or leg-thigh pieces- 4
- Kashmiri chili powder- 2 tsp
- Chili powder- ½ tsp, for more heat, optional
- Turmeric powder- ⅛ tsp
- Garam masala- 1 tsp
- Coriander powder- ½ tbsp
- Chaat Masala- 1 tsp
- Salt- 1 tsp
- Lemon juice- ½ tbsp
- Oil- 1 tbsp
- Water- 2 tbsp
- In a bowl, combine all the spices along with lemon juice, oil & water, make it into a smooth paste.
- Adding chaat masala will enhance the taste & flavour. It's salty so add additional salt accordingly.
- Spread the marinade all over the chicken.
- Chicken leg-thigh or leg pieces are ideal for making this.
- Let the chicken marinate for 15 to 30 minutes. Or can be marinated in the refrigerator overnight.
- I’ve used Cosori Air fryer.
- Preheat the air fryer at 390 F or 190 C for 4 minutes.
- Place the marinated chicken on the air fryer basket tray.
- Spray with cooking spray on the chicken.
- Close the basket.
- Select Air fry setting.
- Set the time to 20 minutes, temperature 390 F or 190 C. Click start.
- After 20 minutes of air frying, open the basket.
- Flip the chicken over & air fry for another 5 to 8 minutes.
- Chicken will be perfectly air fried with a crispy outside & juicy inside.
- Enjoy while it's warm along with salad or rice.
As sides serve crispy pappadams & mango pickle; enjoy!!!
