Description
An authentic Hyderabadi Mughlai chicken dish featuring tender chicken simmered in a rich, aromatic gravy made with yogurt, nuts, whole spices, and traditional slow-cooking techniques.
Ingredients
- 2 lb (900 g) chicken, bone-in pieces
- 1 cup plain yogurt (thick)
- 3 tbsp ghee or vegetable oil
- 2 large onions, thinly sliced
- 2 tbsp ginger-garlic paste
- 1/4 cup cashew paste
- 2 tbsp almond paste
- 1/2 cup fried onions (birista)
- 2 tsp red chili powder
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 4 green cardamom pods
- 4 cloves
- 1 small cinnamon stick
- 2 bay leaves
- Salt to taste
- 1/2 cup water
- Fresh coriander leaves, chopped
- Fresh mint leaves, chopped
Instructions
- Marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, and salt; rest for at least 1 hour.
- Heat ghee or oil in a heavy-bottomed pot over medium heat.
- Add cumin seeds, cardamom, cloves, cinnamon, and bay leaves; sauté until aromatic.
- Add sliced onions and cook until golden brown.
- Stir in cashew paste and almond paste; cook for 2–3 minutes until fragrant.
- Add the marinated chicken and cook on medium heat for 8–10 minutes, stirring gently.
- Add fried onions and water, mix well, cover, and simmer on low heat for 20–25 minutes (dum style).
- Sprinkle garam masala and add chopped mint and coriander leaves.
- Simmer uncovered for 5 minutes until the gravy thickens.
- Serve hot with naan, roti, or steamed basmati rice.
Notes
- Using bone-in chicken enhances flavor.
- Cook on low heat for authentic Mughlai richness.
- Do not over-stir to prevent breaking the chicken pieces.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian (Hyderabadi Mughlai)