Mughlai Chicken - Emointhekitchen

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Decorated Indo-Persian cookbooks and culinary manuscripts adorned the personal libraries of the Mughal elite, serving as both culinary guides and for aesthetic value. From the Mughal period itself, one of the most popular culinary works was the Nuskha-i-Shahjahani, a record of dishes believed to have been prepared for the court of Emperor Shah Jahan (reigned 1627–1658). Mughal cuisine is renowned for the richness and aromatic nature of its dishes, due to the extensive use of spices such as saffron, cardamom, black pepper, dried fruits and nuts, as well as the generous use of cream, milk and butter in the preparation of curries. This influenced the development of North Indian cuisine.

Mughlai chicken is a classic dish that showcases the grandeur of Mughal cuisine, a legacy of the Mughal Empire. The creamy texture and bold spices make this rich and fragrant dish a favourite among many foodies. Today, we’ll dive into a tempting recipe that you can recreate in your kitchen.

For the Chicken

2 tbsp butter
3 chicken quarters
1 egg
3 tsp garam masala powder
Salt and pepper to taste

For the Sauce

2 shallots (finely chopped)
2 tsp cardamom powder
2 tsp turmeric
1 whole clove
3 garlic cloves (minced)
2 tsp cinnamon
2 tsp cumin seeds
1 tsp nutmeg powder
4 curry leaves
Juice of 1 lime
400 ml coconut milk
1/2 cup yoghurt
200 g whipping cream
2 tbsp ginger powder
10 strands of saffron
50 g blanched almond kernels

Procedure:

Melt the butter in a large skillet over medium heat. Add the chicken quarters and sear until browned on all sides. In a bowl, whisk together the egg, garam masala, salt, and pepper. Coat the chicken with the mixture and set aside. In the same skillet, add the shallots, garlic, and spices (cardamom, turmeric, cinnamon, cumin, and ginger powder). Sauté until the shallots are translucent. Pour in the coconut milk and bring to a simmer.

Add the chicken back into the skillet along with the curry leaves and lime juice. Cover and let simmer on low heat for approximately 30 minutes, or until the chicken is thoroughly cooked. In a separate bowl, whip together the yoghurt and whipping cream until fluffy. Stir in the nutmeg and saffron. Once the chicken is cooked, fold in the cream mixture and simmer for another 5 minutes. Garnish with blanched almonds before serving.

Serve your Mughlai chicken hot with naan, roti, or aromatic basmati rice. For a complete culinary experience, this dish pairs beautifully with a side of raita (yoghurt salad).

Saffron – Property – Sweet, neutral; liver and heart meridians entered. Actions – Activate blood and resolve blood stasis, relieve melancholy and alleviate pain. Indications – Amenorrhea, traumatic injury, hematemesis, abdominal pain due to blood stasis after delivery, palpitation, absent-mindedness, typhoid, melancholy, chest distension. Cations – It is contraindicated to pregnant women.

Cardamom – Temperature: warm Flavours: aromatic, sweet, bitter, pungent
Special Properties: circulates qi, disperses cold, clears damp, resolves phlegm
It enters Lung, Stomach, Spleen, and Large Intestine.