Mughlai Cusine is one of the aromatic food from Mughal Empire. They were spread across Pakistan and India. This is one of the mild chicken gravy which matches well with any roti varieties.

Mughalai Chicken Gravy

Mughlai Chicken Gravy
Prep time
Cook time
Total time
Serves: 2
For Marination :
  • Chicken - 2 lbs
  • Red chili Powder - 1 tsp
  • Salt - ½ tsp
  • Lemon Juice - 1 tsp
To Grind :
  • Cloves - 4 nos
  • Cinnamon - 1 piece
  • Cardamom - 4 nos
  • Red chili Powder - 2 tsp
  • Cumin Powder - 1 tsp
  • For Seasoning :
  • Oil - ½ cup
  • Onions - 2 nos
  • Ginger Garlic Paste - 2 tsp
  • Salt - to taste
  • Hot Water - 3 cups
  • Saffron - little
  • Lemon Juice - 1 tsp
  1. Cut the chicken in to medium pieces. Marinate chicken with the items given in "For Marination" section and keep aside for 30 min. Chop the onions. Grind all the masala to a fine paste given in "To Grind".Soak saffron in Lemon juice.
  1. In a nonstick pan heat oil, add onion and little salt. Fry till onion till it is golden brown. Add ginger garlic paste and fry till raw smell leaves. Add the ground masala and fry till the oil separates in a medium flame. Add the marinated chicken and mix well with the masala and add hot water. Cook in slow flame until the chicken is cooked well and it forms a medium thick gravy. Add the saffron and cook for 5 min.

(*)This goes good with Chapathi,Parata and Rice.