16 Mughlai Chicken Recipes to Try

Nothing says comfort like a bowl of rich, aromatic Mughlai chicken. From creamy kormas to smoky biryanis, these 16 recipes bring the royal flavors of India right to your kitchen. Ready to spice up your dinner rotation? Let’s dive in!

Murgh Musallam

Brace yourself for the most decadent chicken dish you'll ever make at home. Murgh Musallam is a whole chicken stuffed with a spiced nut mixture and slow-cooked in a rich, aromatic gravy. It's a showstopper for special dinners or when you want to impress without stress.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 120 minutes

Ingredients

For the Stuffing

• 1/2 cup almonds, chopped
• 1/4 cup pistachios, chopped
• 1/4 cup cashews, chopped
• 1/4 cup raisins
• 1/4 cup breadcrumbs (or crushed crackers)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1 tablespoon ginger-garlic paste
• 2 tablespoons ghee (or butter)

For the Chicken Marinade

• 1 whole chicken (about 4 lbs), skin on
• 1 cup plain yogurt (Greek or regular)
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder (or paprika for milder heat)
• 2 teaspoons garam masala
• 1 teaspoon salt
• 2 tablespoons lemon juice

For the Gravy

• 3 tablespoons ghee or vegetable oil
• 2 large onions, thinly sliced
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1/2 cup tomato puree
• 1 cup chicken broth or water
• Salt to taste

For Garnish

• Fresh cilantro, chopped
• 2 tablespoons slivered almonds

Instructions

1. In a bowl, mix all stuffing ingredients together until well combined. The mixture should hold together when pressed; add a splash of water if too dry.
2. Loosen the chicken skin gently, then stuff the nut mixture into the cavity. Secure the opening with toothpicks or kitchen twine. Tip: Trussing helps the chicken cook evenly and keeps the stuffing inside.
3. In a large bowl, whisk together all marinade ingredients. Coat the chicken thoroughly inside and out. Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
4. Heat ghee or oil in a heavy-bottomed pot (like a Dutch oven) over medium-high heat. Sear the chicken on all sides until golden brown, about 3-4 minutes per side. Tip: Don't rush this step—good browning adds tons of flavor.
5. Remove the chicken and set aside. In the same pot, add sliced onions and cook over medium heat until deep golden, about 8-10 minutes. Stir in ginger-garlic paste and cook for 1 minute until fragrant.
6. Add cumin, coriander, and black pepper. Stir for 30 seconds. Then add tomato puree and cook until the mixture thickens and oil separates, about 3-4 minutes.
7. Return the chicken to the pot, breast side up. Pour in the broth or water. Bring to a simmer, then cover with a tight lid. Reduce heat to low and cook for 1.5 to 2 hours, until the chicken is fork-tender. Tip: Check halfway and add a splash of water if needed—the gravy should be thick but not dry.
8. Taste the gravy and adjust salt. If you prefer a thicker sauce, simmer uncovered for the last 10 minutes. Garnish with fresh cilantro and slivered almonds before serving.

Cooked low and slow, the chicken emerges incredibly tender, with a rich, aromatic gravy studded with crunchy nuts. Serve it over saffron rice or with warm naan for a feast that feels straight from a royal Mughal kitchen.

Chicken Shahi Korma

Craving a rich, creamy curry that feels like a royal treat? You're in for a delight with this Chicken Shahi Korma—it's packed with silky cashew paste, fragrant saffron, and tender chicken. Perfect for a special dinner or when you want to impress without stress.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 1.5 lbs boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 cup plain full-fat yogurt (whisk until smooth)
• 1/2 cup raw cashews, soaked in warm water for 20 minutes
• pinch of saffron threads (about 20-25 strands), soaked in 2 tbsp warm milk
• 2 large yellow onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 cup heavy cream
• 2 tbsp ghee (or neutral oil)
• 1 tsp salt (or to taste)
• 1 tsp sugar (optional, for balance)

Instructions

1. In a large bowl, combine chicken pieces with yogurt, 1/2 tsp salt, and 1/2 tsp turmeric. Marinate for at least 30 minutes (or overnight in the fridge).
2. Soak cashews in warm water for 20 minutes. Drain and blend into a smooth paste using a little water. Set aside.
3. Soak saffron threads in warm milk for 10 minutes.
4. Heat ghee in a heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring occasionally, until deep golden brown (12-15 minutes). This caramelization brings sweetness.
5. Add ginger-garlic paste and cook for 1 minute until fragrant.
6. Add the marinated chicken (discard excess marinade if any) and sear on all sides for 3-4 minutes.
7. Stir in garam masala, cumin, coriander, and red chili powder. Cook for 2 minutes to bloom spices.
8. Add cashew paste and 1/2 cup water. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
9. Uncover, add heavy cream, saffron milk, sugar (if using), and remaining 1/2 tsp salt. Simmer for 5 minutes until the sauce thickens to your liking.
10. Taste and adjust seasoning. Serve hot with naan or basmati rice.

Undeniably, this Shahi Korma is all about that velvety sauce and delicate aroma. The combination of creamy cashews and saffron makes every bite feel luxurious. Try serving it with garlic naan or fluffy basmati rice for a complete meal that'll earn you compliments.

Chicken Rezala

Hey there, fellow curry lovers! Today I'm sharing a Bengali classic that's a total game-changer: Chicken Rezala. This white chicken curry is creamy, subtly spiced, and surprisingly easy to make.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 2 lbs chicken thighs, boneless skinless (or any cut you prefer)
• 1 cup plain yogurt, full-fat (for creaminess)
• 2 tbsp poppy seeds (soaked in warm water for 15 minutes)
• 1/4 cup raw cashews (soaked with poppy seeds)
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2-3 green chilies, slit (adjust to heat preference)
• 3 tbsp ghee (or unsalted butter for nutty flavor)
• 4 green cardamom pods, lightly crushed
• 1 inch cinnamon stick
• 3 whole cloves
• Pinch of ground nutmeg
• Pinch of ground mace (or more nutmeg)
• 1/2 tsp white pepper (for color)
• 1 tsp salt, plus more to taste
• 1 tsp sugar (balances flavors)
• 2 tbsp heavy cream (optional, for extra richness)

Instructions

1. In a bowl, combine chicken, yogurt, white pepper, salt, and sugar. Mix well, cover, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
2. While chicken marinates, drain soaked poppy seeds and cashews. Blend them with 2-3 tablespoons of water into a smooth paste. Set aside.
3. Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add cardamom, cinnamon, and cloves; sizzle for 30 seconds until fragrant.
4. Add diced onion and sauté for 5-7 minutes, stirring often, until golden brown. Stir in garlic, ginger, and green chilies; cook 1 minute more.
5. Add the poppy seed-cashew paste and cook, stirring constantly, for 2 minutes. The paste will thicken and darken slightly.
6. Add the marinated chicken along with all the yogurt marinade. Stir well to coat. Bring to a gentle simmer, then reduce heat to low.
7. Cover and cook for 20-25 minutes, stirring twice during cooking. The chicken should be tender and the sauce thickened. If too thick, splash in a little water.
8. Uncover, stir in heavy cream if using, and let bubble for 2 minutes. Taste and adjust salt. Sprinkle nutmeg and mace, stir, then remove from heat.
9. Let the curry rest for 5 minutes before serving — this allows flavors to meld beautifully.

Don't be surprised if this becomes your new favorite curry. The silky, pale sauce with hints of aromatic spices clings to every piece of chicken. Serve over fragrant basmati rice or with warm naan for dipping.

Chicken Korma

Ever since I first tasted Chicken Korma at a family gathering, I've been obsessed with that creamy, nutty gravy. It's surprisingly easy to make at home, and I'm going to show you how.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain full-fat yogurt
• 1/2 cup heavy cream
• 1/3 cup raw cashews (or almonds for a twist)
• 2 tablespoons ghee (or unsalted butter for richer flavor)
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 green cardamom pods, lightly crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to your heat preference)
• 1 teaspoon salt (plus more to taste)
• 1/2 cup water or chicken broth

Instructions

1. In a bowl, combine chicken pieces with yogurt, 1/2 teaspoon salt, and a pinch of turmeric. Let marinate for at least 20 minutes (or overnight for deeper flavor).
2. While chicken marinates, soak cashews in warm water for 15 minutes. Then drain and blend with 2 tablespoons of water into a smooth paste. Set aside.
3. Heat ghee in a heavy-bottomed pot over medium heat. Add cardamom pods and cook until fragrant, about 30 seconds.
4. Add sliced onions and cook, stirring often, until deep golden brown, about 10–12 minutes. (Tip: Don't rush this—it builds the base flavor.)
5. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
6. Add ground cumin, coriander, garam masala, remaining turmeric, and cayenne. Stir constantly for 30 seconds to bloom the spices.
7. Add marinated chicken (including any yogurt marinade) to the pot. Cook, stirring, until chicken is no longer pink on the outside, about 3–4 minutes.
8. Pour in the water or broth and the cashew paste. Stir well, scraping up any browned bits from the bottom.
9. Bring the gravy to a gentle simmer, then reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally, until chicken is tender and sauce thickens. (Tip: If sauce reduces too much, add a splash of water.)
10. Turn off heat and stir in heavy cream. Let rest for 5 minutes to meld flavors. Season with remaining salt if needed.

With its velvety sauce and tender chicken, this korma is perfect for a cozy dinner. Serve it over fragrant basmati rice or with warm naan for a complete meal that feels like a celebration.

Chicken Biryani

When you're craving something deeply flavorful and comforting, this layered Chicken Biryani with saffron and fried onions hits all the right notes. It's a show-stopping one-pot meal that's easier than you think.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 75 minutes

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt, whisked until smooth
• 2 large yellow onions, thinly sliced
• 4 tbsp ghee or unsalted butter (or any neutral oil for frying)
• 1 tsp saffron threads, crushed and steeped in 2 tbsp warm milk
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 2 tsp salt, divided (adjust to taste)
• 4 cups water
• 2 bay leaves
• 4 green cardamom pods, lightly crushed
• 4 whole cloves
• 1 cinnamon stick (2 inches)

Instructions

1. In a large bowl, combine chicken pieces, yogurt, ginger-garlic paste, cumin, coriander, turmeric, red chili powder, 1 tsp salt, and half of the chopped cilantro and mint. Mix well, cover, and marinate in the refrigerator for at least 30 minutes (up to 2 hours for deeper flavor).
2. While the chicken marinates, heat 2 tbsp ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring often, until deeply golden brown and crispy, about 15–20 minutes. Use a slotted spoon to transfer half the fried onions to a plate for garnish. Leave the remaining onions in the pot.
3. To the pot with onions, add the marinated chicken (scrape in all the yogurt marinade). Increase heat to medium-high and cook, stirring occasionally, until chicken is sealed and lightly browned on all sides, about 5–7 minutes. Stir in the remaining cilantro and mint, then remove the chicken mixture from the pot and set aside. Wipe the pot clean.
4. In the same pot, combine the rinsed rice, 4 cups water, bay leaves, cardamom pods, cloves, cinnamon stick, and remaining 1 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and cook for 10 minutes. The rice should be about 70% cooked—still firm but not crunchy. Drain the rice and discard the bay leaves, cardamom, cloves, and cinnamon (or leave them in for flavor).
5. To assemble the biryani, spread half of the par-cooked rice evenly in the bottom of the same pot. Layer all of the chicken mixture on top of the rice. Spread the remaining rice over the chicken. Drizzle the saffron milk over the top layer of rice. Sprinkle the reserved fried onions on top.
6. Cover the pot with a tight-fitting lid (use aluminum foil under the lid to seal if needed). Set over medium heat for 5 minutes, then reduce heat to the lowest possible setting. Cook undisturbed for 30 minutes — this is the dum (steam) cooking that melds flavors. After 30 minutes, turn off the heat and let the pot sit, still covered, for an additional 10 minutes.
7. Remove the lid carefully, fluff the biryani gently with a fork, and transfer to a serving platter.

Vibrant layers of tender chicken and fragrant rice create a stunning presentation. The dum cooking locks in every bit of flavor, making each bite a celebration. Serve with raita or a simple salad for a complete meal.

Chicken Pulao

Very few dishes warm the soul like a fragrant bowl of Chicken Pulao. This one's packed with whole spices, crunchy nuts, and a hint of rose water that makes it feel special for any weeknight.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1.5 cups basmati rice (soaked 30 mins)
• 1 lb chicken thighs (bone-in, skinless for more flavor)
• 2 tbsp ghee (or unsalted butter)
• 1 large onion (sliced thin)
• 2 cloves garlic (minced)
• 1 inch ginger (grated)
• 1 cinnamon stick
• 3 cardamom pods (lightly crushed)
• 1 star anise
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 cup plain yogurt (full-fat, room temp)
• 1/2 cup chopped nuts (almonds and cashews)
• 2 tbsp rose water
• 2 cups chicken broth (low-sodium)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Rinse and soak basmati rice in cold water for 30 minutes, then drain.
2. Heat ghee in a heavy pot over medium heat. Add cinnamon, cardamom, star anise, and cumin seeds. Sizzle for 30 seconds until fragrant.
3. Add sliced onion and cook, stirring, until golden brown (about 8 minutes).
4. Stir in minced garlic and grated ginger; cook 1 minute.
5. Add chicken thighs, turmeric, garam masala, and a pinch of salt. Brown chicken on both sides (about 4 minutes per side).
6. Whisk yogurt with a fork, then pour over chicken. Stir and cook 2 minutes.
7. Add soaked rice, chicken broth, and half the nuts. Bring to a boil, then reduce heat to low. Cover and simmer 15 minutes.
8. Remove from heat, sprinkle rose water over the top, and let rest covered 5 minutes.
9. Fluff rice gently with a fork, garnish with remaining nuts and cilantro.

Nuts add a delightful crunch against the tender rice and chicken, while rose water whispers a floral note that's unexpected but lovely. Serve with a simple cucumber raita or a side of pickled onions.

Mughlai Chicken Curry

Got a craving for something rich and comforting? This Mughlai Chicken Curry is your answer. A creamy, nutty onion-tomato gravy with tender chicken and warm spices—it’s an easy way to bring restaurant-quality Indian food home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 1.5 lbs boneless chicken thighs (or breasts), cut into chunks
• 2 large yellow onions, thinly sliced (about 3 cups)
• 3 tbsp vegetable oil (or ghee for richer flavor)
• 1 tbsp ginger-garlic paste (or 1 inch ginger + 5 cloves garlic, minced)
• 1 cup tomato puree (from 2 large tomatoes, blended)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp Kashmiri red chili powder (or 1/2 tsp cayenne for heat)
• 1 tsp salt (adjust to taste)
• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1/4 cup raw cashews (soaked in hot water 15 min, then ground to paste)
• 1/2 tsp garam masala
• 1 cup water

Instructions

1. Heat 3 tbsp oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onions and sauté until deep golden brown, stirring occasionally, about 10 minutes. (Tip: Don’t rush this—the caramelized onions are the base of the gravy’s flavor.)
2. Add the ginger-garlic paste and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Pour in the tomato puree and cook over medium heat, stirring often, until the oil starts to separate from the mixture, about 5-7 minutes. (Tip: This step removes the raw tomato taste.)
4. Add the cumin, coriander, turmeric, red chili powder, and salt. Stir for 30 seconds until spices are toasted.
5. Add the chicken pieces and sear for 3-4 minutes, turning to brown on all sides. (Tip: Searing locks in moisture and adds texture.)
6. Pour in 1 cup of water, scrape any browned bits from the bottom, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
7. Stir in the heavy cream and the cashew paste. Cook uncovered for 2 minutes, stirring gently, until the gravy thickens and becomes glossy. (Tip: For a smoother gravy, blend the sauce before adding cream—but I like the chunky texture.)
8. Remove from heat and sprinkle garam masala on top. Stir gently and let rest for 5 minutes before serving.

Perfect over steamed basmati rice or with warm naan, this curry is a showstopper. The velvety gravy, kissed by nuts and cream, pairs beautifully with a fresh cucumber salad or pickled onions for contrast.

Chicken Pasanda

Zipping through your weeknight dinner routine, this Chicken Pasanda is a game-changer. It's a creamy, nutty, and mildly spiced dish that feels fancy but is surprisingly simple to make.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Main

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces (or breast)
• 1/2 cup raw cashews
• 1/2 cup plain yogurt (full-fat recommended)
• 1 tbsp ginger-garlic paste (or 1 tsp each grated ginger and garlic)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp ground cinnamon
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1 tbsp ghee or butter (or neutral oil)
• 1 medium onion, finely diced
• 1 tsp salt (or to taste)
• 1/4 cup water
• Fresh cilantro for garnish (optional)

Instructions

1. In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, cumin, coriander, turmeric, chili powder, and 1/2 tsp salt. Mix well, cover, and marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor). Tip: Marinating tenderizes the chicken.
2. While chicken marinates, soak the cashews in hot water for 15 minutes. Then drain and blend with 1/4 cup water until smooth. Set aside.
3. Heat ghee in a large pan over medium heat. Add the diced onion and cook, stirring occasionally, until golden brown, about 8 minutes. Tip: Browning the onion adds sweetness.
4. Add the marinated chicken to the pan. Cook, stirring, for 5 minutes until the chicken is no longer pink on the outside.
5. Pour in the cashew paste and the remaining 1/2 tsp salt. Stir to combine. Reduce heat to low, cover, and simmer for 15 minutes, stirring halfway. Tip: Low heat prevents the sauce from curdling.
6. Stir in the heavy cream and ground cinnamon. Cook for 2 more minutes until the sauce is creamy and heated through.
7. Taste and adjust salt if needed. Garnish with fresh cilantro if desired.

Every spoonful is velvety, nutty, and just a touch sweet from the cinnamon and cashews. Serve it over basmati rice or with warm naan to soak up every last drop.

Chicken Malai Kebab

Who doesn’t love tender, juicy chicken skewers? These Chicken Malai Kebabs are marinated in a creamy, cheesy blend with gentle spices, making them perfect for grilling or pan-searing.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Kebabs

• 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces (or use breast for leaner option)
• 1/2 cup heavy cream (or full-fat coconut cream for dairy-free)
• 1/4 cup cream cheese, softened (use block cream cheese)
• 1/4 cup plain yogurt (Greek or regular)
• 1 tbsp ginger-garlic paste (or 4 cloves garlic, 1 inch ginger minced)
• 2-3 green chilies, finely chopped (adjust to heat preference)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili powder (or paprika for less heat)
• 1/2 tsp garam masala
• 1 tsp salt (or to taste)
• 1 tbsp lemon juice (freshly squeezed)
• 2 tbsp oil (vegetable or canola, for pan-searing or grilling)
• Wooden skewers, soaked in water for 30 minutes (so they don't burn)

Instructions

1. Soak wooden skewers in water for at least 30 minutes to prevent burning.
2. In a large bowl, combine heavy cream, cream cheese, yogurt, ginger-garlic paste, green chilies, cumin, coriander, red chili powder, garam masala, salt, and lemon juice. Whisk until smooth.
3. Add chicken pieces to the marinade and mix well, coating each piece. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
4. Thread the marinated chicken onto the soaked skewers, pressing firmly but not too tightly.
5. Heat a grill or grill pan to medium-high heat (about 400°F) or a large skillet over medium-high heat with oil. If using a skillet, add 2 tbsp oil.
6. Cook skewers: on grill, cook 4-5 minutes per side, turning once, until internal temperature reaches 165°F. In a skillet, sear for 4-5 minutes per side, then reduce heat to medium and cook another 2-3 minutes per side until fully cooked and charred in spots.
7. Let skewers rest for 2 minutes before serving. This keeps the juices inside.

Nothing beats the creamy, melt-in-your-mouth texture of these kebabs. Serve them with mint chutney and fresh naan for a complete meal, or wrap them in lettuce for a low-carb option.

Chicken Tikka Mughlai

A vibrant and aromatic Mughlai classic, this Chicken Tikka recipe brings together yogurt, saffron, and a blend of warm spices. Perfect for grilling season, it's sure to impress your guests.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken Tikka

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 cup plain full-fat yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder (adjust to heat preference)
• 1 teaspoon salt
• A pinch of saffron threads
• 2 tablespoons warm milk
• 2 tablespoons oil (vegetable or canola), for brushing
• Wooden skewers, soaked in water 30 minutes

Instructions

1. In a small bowl, crumble saffron threads into warm milk and let steep for 10 minutes until milk turns golden.
2. In a large mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, chili powder, and salt.
3. Pour the saffron milk into the yogurt mixture and whisk until smooth.
4. Add the chicken pieces to the marinade and toss well to coat every piece.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for deeper flavor. (Tip: Overnight marination yields the tenderest chicken.)
6. When ready to cook, preheat your grill to medium-high heat (about 400°F) or set your oven broiler on high.
7. Thread the marinated chicken onto the soaked skewers, leaving a little space between pieces for even cooking.
8. Brush the chicken skewers lightly with oil to prevent sticking.
9. Grill the skewers for 12-15 minutes, turning every 4-5 minutes, until the chicken is charred in spots and cooked through (internal temperature 165°F). (Tip: For extra smokiness, cover the grill during cooking.)
10. Let the skewers rest for 2 minutes before serving. (Tip: Resting allows juices to redistribute.)

Generously glazed with a rich, spiced yogurt sauce, each bite is tender and aromatic. Serve it with mint chutney and warm naan for a complete meal that feels like a special occasion.

Chicken Sheekh Kebab

Ready to fire up the grill? These chicken sheekh kebabs are packed with fresh herbs and spices, perfect for a backyard cookout.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Kebabs

• 1 lb ground chicken
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1-2 green chilies, finely chopped (adjust to taste)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp salt (or to taste)
• 1 large egg, beaten (for binding)

For Grilling

• 8 metal or soaked bamboo skewers
• 2 tbsp vegetable oil (for brushing)

Instructions

1. In a large bowl, combine ground chicken, onion, garlic, ginger, green chilies, cilantro, mint, cumin, coriander, garam masala, salt, and beaten egg. Mix well with your hands until evenly combined.
2. Cover the mixture and refrigerate for at least 30 minutes. This helps the flavors meld and makes shaping easier.
3. If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
4. Divide the mixture into 8 equal portions. Shape each portion around a skewer into a long, even log about 4-5 inches long. Wet your hands slightly to prevent sticking (tip: use a little oil on your hands for easier shaping).
5. Preheat a charcoal grill to medium-high heat (about 400°F). Brush the kebabs lightly with vegetable oil to prevent drying.
6. Grill the kebabs for 12-15 minutes, turning every 3-4 minutes, until the internal temperature reaches 165°F and the outside is nicely charred. (Tip: don't press down on the kebabs – it squeezes out juices.)
7. Remove from grill and let rest for 5 minutes before serving. This locks in the juices.

With their juicy interior and smoky char, these kebabs are a crowd-pleaser. Wrap them in warm naan with a drizzle of mint chutney for an amazing meal.

Chicken Moti Mahal

Craving a rich, creamy curry that feels like restaurant-quality but is surprisingly easy to make at home? This Chicken Moti Mahal delivers all the butter chicken vibes with a tomato-cream base and a hint of fenugreek.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp butter (or ghee for richer flavor)
• 1 large onion, finely diced (about 1 cup)
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp cayenne (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1 tbsp dried fenugreek leaves (kasuri methi), crushed
• Salt to taste
• 2 tbsp chopped fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions

1. In a large skillet or Dutch oven, melt 1 tbsp butter over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove chicken to a plate.
2. Add remaining 1 tbsp butter to the same pot. Add diced onion and cook, stirring, until soft and golden, about 5 minutes. Tip: Don't rush this step—browning the onion builds deep flavor.
3. Add minced garlic and grated ginger, and cook for 1 minute until fragrant.
4. Stir in cumin, coriander, garam masala, turmeric, and cayenne. Cook for 30 seconds to toast spices. Tip: Toasting spices in oil wakes up their essential oils for more aroma.
5. Pour in crushed tomatoes, scraping up any browned bits from the bottom. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
6. Return chicken to the pot, along with any accumulated juices. Stir to coat. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is cooked through and tender.
7. Stir in heavy cream and crushed fenugreek leaves. Cook for 2 minutes, then season with salt to taste. Tip: Crush fenugreek leaves between your palms to release their sweet, nutty aroma.
8. Garnish with fresh cilantro and serve over rice or with warm naan.

One bite of this silky, aromatic curry will transport you to your favorite Indian restaurant. The fenugreek adds a subtle maple-like sweetness that beautifully balances the creamy tomato sauce. Serve with buttered naan for dipping every last drop.

Chicken Lababdar

Ever wondered how to get that rich, restaurant-style chicken lababdar at home? You're in luck—this version is creamy, mildly spicy, and loaded with colorful bell peppers and onion rings. It's surprisingly easy to pull off on a weeknight!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain yogurt (full-fat preferred)
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder (adjust to taste)
• 1 tsp salt, divided
• 2 tbsp vegetable oil (or any neutral oil)
• 2 tbsp butter
• 1 large onion, thinly sliced into rings
• 1 green bell pepper, thinly sliced into rings
• 3 medium tomatoes, pureed (about 1 cup)
• 1/2 tsp garam masala
• 1/2 cup heavy cream (or half-and-half)
• 1 tsp dried fenugreek leaves (kasuri methi), crushed
• 1/2 tsp sugar

Instructions

1. In a bowl, combine the chicken, yogurt, ginger-garlic paste, cumin, coriander, turmeric, chili powder, and 1/2 tsp salt. Mix well, cover, and refrigerate for at least 15 minutes (up to overnight for deeper flavor).
2. Heat the oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed) and sear for 3–4 minutes per side until lightly browned but not fully cooked. Transfer to a plate.
3. In the same skillet, melt the butter over medium heat. Add the onion rings and bell pepper rings. Sauté for 4–5 minutes until softened and lightly charred, stirring occasionally. Remove half of the veggies and set aside for garnish.
4. Add the tomato puree to the skillet with the remaining veggies. Stir in the garam masala, remaining 1/2 tsp salt, and sugar. Cook for 5–6 minutes, stirring often, until the puree thickens and oil starts to separate from the sides.
5. Return the seared chicken to the skillet, along with any juices on the plate. Pour in the heavy cream and crushed fenugreek leaves. Stir to combine, then reduce heat to low. Simmer for 8–10 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick and creamy. (Tip: If sauce gets too thick, add a splash of water.)
6. Taste and adjust seasoning if needed. Garnish with the reserved onion-bell pepper mixture. Serve hot. (Tip: For extra richness, drizzle a little more cream on top just before serving.)

Finally, the chicken is bathed in a luscious, velvety sauce that clings to every piece. The bell peppers add a slight crunch while the onion rings soften into sweet ribbons. Serve with garlic naan or basmati rice for a complete meal.

Chicken Do Pyaza

Ready for a dish that's all about onions? This Chicken Do Pyaza brings double the onion flavor, complemented by sweet dried fruits and warm spices. It's a comforting curry that feels special yet easy to make.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 2 large onions, thinly sliced (use a mix of red and yellow for color)
• 2 tablespoons vegetable oil (or ghee for richer flavor)
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon ginger-garlic paste (or 1 inch ginger + 4 cloves garlic, minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to heat preference)
• 1/2 teaspoon garam masala
• 1/2 cup dried apricots, chopped (or golden raisins)
• 1/4 cup cashews (optional, for creaminess)
• 1 cup chicken broth (low-sodium)
• 1/2 cup plain yogurt (full-fat, at room temperature)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add sliced onions and cook, stirring often, for 10-12 minutes until deeply golden brown. (Tip: Don't rush this step—caramelizing onions builds the curry's base flavor.)
2. Add ginger-garlic paste and sauté for 1 minute until fragrant.
3. Add chicken pieces and cook, stirring, until lightly browned on all sides, about 5 minutes.
4. Stir in cumin, coriander, turmeric, chili powder, and garam masala. Cook for 30 seconds until spices are fragrant.
5. Add dried apricots and cashews (if using). Pour in chicken broth and bring to a simmer.
6. Reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until chicken is tender.
7. Uncover and stir in yogurt. Cook for 5 more minutes, stirring gently, until sauce thickens. (Tip: Temper the yogurt by adding a spoonful of hot curry to it before mixing in, to prevent curdling.)
8. Season with salt to taste. Garnish with fresh cilantro. Serve hot with rice or naan.

Kids and adults alike will love the subtle sweetness from the apricots against the savory spiced chicken. Try it over steamed basmati or with warm naan for dipping—it's a crowd-pleaser every time.

Chicken Achari

Dive into the bold, tangy world of Chicken Achari—a dish that brings the punch of pickling spices straight to your dinner table. It's surprisingly easy to whip up with pantry staples.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1.5 lbs boneless skinless chicken thighs (or breasts, cut into chunks)
• 1/2 cup plain yogurt (full-fat works best)
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to heat)
• 1 tsp salt
• 2 tbsp lemon juice (freshly squeezed)
• 3 tbsp mustard oil or neutral oil (avocado or canola)
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp nigella seeds (kalonji, optional)
• 2 green chilies, slit (optional)
• Fresh coriander, chopped (for garnish)

Instructions

1. Whisk yogurt, ginger-garlic paste, turmeric, chili powder, salt, and lemon juice into a smooth marinade.
2. Add chicken, toss to coat, cover, and refrigerate for at least 30 minutes. Tip: Don't skip marinating—it tenderizes and infuses flavor.
3. Heat oil in a heavy pan over medium-high heat. Add mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and nigella seeds. Sizzle until popping, about 30 seconds—watch carefully to avoid burning.
4. Add marinated chicken in a single layer. Sear each side for 2-3 minutes until lightly browned. Tip: High heat seals in juices.
5. Lower heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally. For chicken breasts, check at 12 minutes (internal temp 165°F).
6. Add slit green chilies, cook uncovered 2-3 minutes until oil separates. Garnish with fresh coriander. Tip: Oil rising to the surface means the dish is perfectly done.

With its vibrant hues and lip-smacking tang, this Chicken Achari is a crowd-pleaser. Serve it over fluffy basmati rice or with warm naan to soak up every last drop of the flavorful sauce. The pickling spices give it a unique zing that keeps you coming back for more.

Chicken Hariyali

One of my favorite ways to bring vibrant color to the dinner table is this Chicken Hariyali. It's a creamy, herby green curry that comes together quickly and tastes like a restaurant favorite. You'll love how the mint and coriander brighten every bite!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

All Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1 cup fresh mint leaves, packed
• 1 cup fresh cilantro leaves (coriander), packed
• 2-3 green chilies (adjust to taste)
• 1 inch ginger, peeled
• 4 cloves garlic
• 1/2 cup plain yogurt
• 1/2 cup heavy cream
• 1 medium onion, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons oil (vegetable or canola)

Instructions

1. Step 1: In a blender, combine mint leaves, cilantro, green chilies, ginger, garlic, and 2 tablespoons of water. Blend until smooth. Tip: Scrape down the sides halfway for an even paste.
2. Step 2: In a bowl, mix the green paste with yogurt and 1/2 teaspoon salt. Add the chicken pieces and toss to coat. Marinate for at least 15 minutes (or up to 2 hours in the fridge).
3. Step 3: Heat oil in a large skillet over medium-high heat. Add cumin seeds and let them sizzle for 10 seconds. Tip: Don’t burn the seeds—they should just start to darken.
4. Step 4: Add the chopped onion and sauté until golden brown, about 5 minutes. Stir occasionally to avoid sticking.
5. Step 5: Reduce heat to medium. Add the marinated chicken along with any remaining marinade. Cook for 5 minutes, stirring often, until the chicken starts to brown.
6. Step 6: Sprinkle garam masala and turmeric powder over the chicken. Stir well to coat. Cook for 1 minute until fragrant.
7. Step 7: Pour in the heavy cream and bring to a gentle simmer. Tip: If the sauce seems too thick, add a splash of water (1-2 tablespoons).
8. Step 8: Cover the skillet and cook on low heat for 10-12 minutes, until the chicken is cooked through and tender. Stir once halfway. Check salt and adjust if needed.
9. Step 9: Turn off the heat. Let the curry rest for 2 minutes before serving—it will thicken slightly. Tip: Garnish with extra cilantro for a fresh pop.

Luscious and fragrant, this Chicken Hariyali pairs beautifully with warm naan or steamed basmati rice. The creamy, herb-packed sauce clings to every piece of chicken, making each spoonful a vibrant treat. Serve it with a side of pickled onions for a tangy crunch!

Conclusion

Zero in on your new favorite dinner with these 16 Mughlai chicken recipes! Whether you’re craving creamy or spicy, this roundup has you covered. I’d love to hear which one you try first—drop a comment below! And if you’re loving this collection, don’t forget to share it on Pinterest. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.