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Mughlai Chicken Recipe

Mughlai Chicken

Nigella Lawson

Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)

Show: Nigella FeastsEpisode: Spiced Up

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

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  • on March 23, 2012

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    This dish is outstanding! It brought back memories of living in Bahrain. Cardamon is not cheap, I paid around $11 for the ground McCormick brand, the pods are even more expensive at around $15 at my Wegmans grocery store. Cardamon is very aromatic and a must in this dish. 3/4 tsp of ground cardamon equals 5 cardamon pods. I made this dish the day before and I served it with pilaf for a curry banquet, also from Nigella. Make this dish exactly as written and serve it the next day with the rice pilaf, you won't be disappointed. One more thing, I didn't find ground almond so I grounded sliced almond very fine in a food processor.

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  • on March 08, 2012

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    Yummy, yummy! This is very forgiving. I added the "paste" in at the beginning and the other spices later by accident and it still turned out heavenly. I used chicken breasts and omitted the raisins because I prefer it that way but the recipe is a keeper. Thanks Nigella!

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  • on February 06, 2012

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    Really great flavor, we all liked it. It was fabulous to make it the day before and then have a nice hot dinner ready the next night!

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  • on December 18, 2011

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    I grew up in the Middle East and the flavors of this dish took me back home. It was delicious! Its even better the next day! Definitely a great dish to make during the winter time because it makes you feel warm and cozy!

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  • on October 21, 2011

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    It was delicious when I tasted it right when the chicken had cooked through, but it was INCREDIBLY DELICIOUS hours later when I reheated it. Definitely a keeper!!!!

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  • on October 12, 2011

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    This is so stinkin' good! Not too sweet like others have said, a bit too spicy though. I think next time I'll put a smidge less of the chili flakes when making the paste. For the ground almonds I just put a bunch of whole almonds into the food processor until I had 4 TBPS and that worked just fine. As far as the cardamom pods I found that 1 pod=1/6 tsp ground, so I used a little over 3/4 of a tsp. Also the garam masala is a must! It has a wonderful depth of flavor. I didn't have any, but all the stuff to make it myself was on hand. For a tsp of it I mixed 1/4 tsp of ground cumin, and then 1/8 tsp each of ground coriander, ground cardamom, ground pepper, ground cinnamon, ground cloves, and ground nutmeg. Will DEFINITELY make this again!!!! yum yum yum!

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  • on October 02, 2011

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    Unique flavor, very tasty!

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  • on July 20, 2011

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    My 15 year old son helped me make this for my British husband. The husband loved it and said it reminded him of his mother's. Also, my very southern Louisiana son love it too.

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  • on May 04, 2011

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    A fairly simple and very tasty beginner Indian dish to make.

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  • on April 12, 2011

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    I love indian spices and this recipe really mixes together many of those special flavors. I like that the yogurt gives the sauce some tartness or tang that contrasts well with the saltiness or the meat and other flavors. It's not like you have to use all of the spices listed in order to end up with a great dish, anyhow! My fiancee loves this dish and asks me to make it every now and then out of the blue. It made a great first impression.

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