Mughlai Chicken Gravy

Mughlai Chicken Gravy

Recipe Details

Allow an additional 30 minutes for marinating the chicken.

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Ingredients

For Marination

• Chicken – 2 lbs, cut into medium pieces
• Red chili powder – 1 tsp
• Salt – 1/2 tsp
• Lemon juice – 1 tsp

To Grind

• Cloves – 4
• Cinnamon – 1 piece
• Cardamom – 4 pods
• Red chili powder – 2 tsp
• Cumin powder – 1 tsp

For the Gravy

• Oil – 1/2 cup
• Onions – 2, chopped
• Ginger-garlic paste – 2 tsp
• Salt – to taste
• Hot water – 3 cups
• Saffron – a small pinch
• Lemon juice – 1 tsp, for soaking the saffron

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Preparation

1. Cut the chicken into medium-sized pieces, clean as needed, and pat dry.
2. Add the chicken to a bowl with 1 teaspoon red chili powder, 1/2 teaspoon salt, and 1 teaspoon lemon juice.
3. Mix well, cover, and refrigerate for about 30 minutes.
4. Finely chop the onions.
5. Grind the cloves, cinnamon, cardamom, 2 teaspoons red chili powder, and cumin powder into a fine spice powder.
6. Add the saffron to 1 teaspoon lemon juice and let it soak while preparing the gravy.

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Cooking Instructions

1. Heat the oil in a wide non-stick or heavy-bottomed pan over medium heat.
2. Add the chopped onions and a little salt.
3. Sauté until the onions become soft and golden brown.
4. Add the ginger-garlic paste and cook until the raw aroma disappears.
5. Add the freshly ground spice powder.
6. Cook over medium-low heat, stirring frequently, until the masala becomes aromatic and the oil begins to separate slightly.
7. Add the marinated chicken and mix thoroughly so the pieces are well coated with the masala.
8. Cook for a few minutes, stirring occasionally.
9. Pour in 3 cups hot water and mix well.
10. Bring the gravy to a gentle boil, then reduce the heat.
11. Cook over low to medium-low heat until the chicken is fully cooked and tender and the gravy reduces to a medium-thick consistency.
12. Stir occasionally so the masala does not stick to the bottom of the pan.
13. Add the saffron and lemon juice mixture.
14. Cook for another 5 minutes over low heat.
15. Taste and adjust the salt if needed, then remove from the heat.

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Tips

Marination: Marinating the chicken for about 30 minutes helps the chili, salt, and lemon flavor the meat before cooking.

Brown the Onions: Allow the onions to become properly golden before adding the ginger-garlic paste. This gives the gravy more depth of flavor.

Ground Spices: Freshly grinding the cloves, cinnamon, and cardamom gives the gravy a stronger aroma than using pre-ground spices.

Saffron: A small amount of saffron is enough. Add it toward the end so its aroma remains noticeable.

Oil: The original recipe uses 1/2 cup oil for a rich Mughlai-style gravy. If you prefer a lighter version, the quantity can be reduced, though the finished texture will be somewhat different.

Gravy Consistency: Simmer uncovered toward the end until the gravy reaches the thickness you prefer.

Serving Suggestion

Serve Mughlai Chicken Gravy hot with chapati, paratha, naan, roti, or steamed rice.