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Mughali Chicken Curry

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Mughali Chicken Curry

An Indian chicken curry dish made with boneless chicken thighs, cashews, fried onions, spices, and a touch of cream.

Mughali Chicken Curry recipe

servings: 4

total time: 1 hour 15 minutes

recipe by: 


  • 15 whole cashews (about 1 ounce)
  • 2 TBSP olive oil
  • 2 medium red onions, chopped
  • 2 medium garlic cloves, chopped
  • 1 TBSP freshly chopped ginger
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • salt & freshly ground pepper
  • 2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1/4 cup heavy cream
  • roti, paratha and/or steamed rice for serving


  1. Place the cashews in a bowl and cover with hot water then set aside.

  2. Heat the oil in a large wok or saute pan over medium heat.

  3. Add the onion to the pan and cook, stirring occasionally, until softened and browned, about 25 minutes.

  4. Transfer the onions to a blender or food processor. Drain the cashews and add them to the blender also along with the garlic and ginger. Pulse into a paste then transfer the paste back into the pan.

  5. Increase the heat to medium-high then stir in the cumin, coriander, cardamom, cinnamon, cayenne, 1 tsp salt, and 1/4 tsp black pepper.

  6. Add the 1 cup of water and the chicken pieces to the pan and bring to a boil.

  7. Cover the pan and reduce the heat to medium-low. Simmer while covered, stirring occasionally, until chicken is cooked through, about 25 minutes.

  8. Take the lid off the pan and slowly stir in the heavy cream. Simmer, stirring often, until sauce thickens, about 10 more minutes.

  9. Take off the heat and season with additional salt & pepper to taste then serve with flatbread and/or rice.

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Mughali Chicken Curry


Mughali Chicken Curry

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