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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

Showing 51-60 of 65

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  • on June 06, 2007

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    This is a great recipe. Easy to make, and as good as similar dishes I have eaten in restaurants. I typically don't like dark meat chicken, but it was excellent in this. I made it the night before serving so the flavors could blend. I cut down on the chicken a bit and added some cubed, butternut squash. Followed the sauce recipe to the letter, and it was perfect. This one's a keeper!

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  • on May 06, 2007

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    simple recipe with excellent result. Love it.

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  • on April 18, 2007

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    Have made this twice now. Very easy and the recipe is perfect exactly as written.

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  • on March 07, 2007

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    This is an addicitive sauce, and the flavors meld really well without any overpowering notes. For protein variety, I have made fish as well as chicken breast (not togethger. Since the spices are so flavorful, a blander protein works better, such as white fish, turkey, or tofu. Note - I put the cinnamon and cardammon etc in a coffee filter and steeped in the sauce, and fished it out before serving. I think cardammon can be too strong if you aren't familiar with it. Also, for a healthier version, I skipped the heavy cream. I also mixed in 1 T of cornstarch to the yogourt before cooking so it won't break in the sauce. This is definitley a company dish.

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  • on February 07, 2007

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    i love this!

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  • on February 03, 2007

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    Ohhh this was so good!!! Worth the little bit of extra work.

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  • on February 01, 2007

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    I made this dish for my fiancee who generally shuns Indian and other Middle Eastern cuisine, and she absolutely loved it! The layers of flavors just keep going, it's remarkable...

    I used about half chicken breasts and half thighs (mostly because that's what was in my freezer, and it was good, you get the big flavor from the thighs and the somewhat lower fat from the breasts.

    A suggestion if you can't find Greek style yoghurt: take plain (whole-milk yogurt, glop it onto a cheesecloth, wrap it up and suspend it over a bowl for a couple hours to let the whey drain off.

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  • on January 29, 2007

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    This was delicious and easy to make. Just get all the ingredients out on the counter first! Also, make sure to use Greek yogurt or it will not thicken up enough. Even if it doesn't it is still wonderful. I served this with whole wheat couscous and naan.

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  • on January 12, 2007

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    I made a vegetarian version by sub-ing seiten for chicken. I served this alongside NL's muttar paneer and my own Indian spiced rice and both were absolutely delicious. I had to remind the kids not to bite into the whole spices though. My daughter bit a clove and her whole mouth went numb!

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  • on December 23, 2006

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    I skipped the additional garam masala, but this was an awesome recipe!

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