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Mughlai Chicken Recipe

Mughlai Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (65)

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Average Rating:

Total Reviews: 65

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  • on April 06, 2013

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    Just absolutely sensational. One of the best curries I've ever had

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  • on January 22, 2013

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    This is a huge favorite at our house. It is good for very day, but also excellent for guests. I have received raves every time I have made it. Thank you, Nigella!

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  • on August 21, 2012

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    This is really good. I was worried because I didn't have whole cardomam pods or whole cloves- I put 3/4 tsp of ground cardomam and 1/2 tsp of ground cloves. I also didn't have garam masala, I just mixed together some nutmeg, turmeric, black pepper and star anise. Tastes great to me! Nigella is a beautiful kitchen goddess, I want to be her.

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  • on May 30, 2012

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    Excellent!!! We added pickled jalepenos, and salt ed and peppered the chicken. Yes the spices are expensive but this will be so cheap the second time around. Made the garma masala fresh and it really kicks up the flavor.

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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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