Entree: Pakistan – Mughlai Pakistani – مغلائی چکن کری ➤ Mughlā'ī Chicken Karī (Rich, aromatic chicken curry finished with cream and ground nuts in warm Mughlai spices)

Serving Size: 4

Approximate Time

Prep 55 min

Cook 40 min

Additional 1 hr

Total 2 hrs 35 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces, skin removed and halved if large
- 1 1/2 cups (360 g) plain yogurt, whisked
- 3 tbsp (45 ml) ghee or vegetable oil
- 3 tbsp (45 g) unsalted butter
- 2 large onions, thinly sliced, approx. 10 oz (280 g)
- 2 tbsp (30 g) ginger-garlic paste
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 1/3 cup (50 g) blanched almonds or cashews, ground to a smooth paste with 3 tbsp (45 ml) water
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) milk (optional, for adjusting gravy consistency)
- 1 tsp (5 g) ground turmeric
- 1 1/2 tsp (4 g) Kashmiri red chili powder or mild paprika
- 2 tsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (4 g) garam masala
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 g) salt, adjust to taste
- 1 tsp (5 g) sugar (balances tomato acidity)
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 2-inch (5 cm) cinnamon stick
- 1 bay leaf
- 1/2 tsp (1 g) fenugreek leaves (optional, crushed)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 g) toasted almond slivers for garnish (optional)

Instructions

1. Marinate the chicken: in a large bowl combine the chicken pieces, 1 cup (240 g) of the whisked yogurt, 1 tsp turmeric, 1 tsp salt, and 1 tbsp ginger-garlic paste. Cover and refrigerate for at least 1 hour or overnight for best flavor.
2. Prepare the nut-onion paste: heat 1 tbsp ghee in a skillet, add the sliced onions and cook over medium-low heat until deep golden brown, stirring frequently, about 25–30 minutes. Cool slightly and blend half the fried onions with the ground nuts and 1/4 cup (60 ml) water to a smooth paste.
3. Brown the chicken: heat remaining ghee and 1 tbsp butter in a heavy-bottomed pot over medium-high heat. Add cardamom, cloves, cinnamon, and bay leaf; fry briefly until aromatic. Add the marinated chicken pieces (drain excess marinade) and sear on all sides until lightly browned, 6–8 minutes. Remove chicken and set aside.
4. Build the sauce: in the same pot add remaining 1 tbsp butter and the remaining 1 tbsp ginger-garlic paste; sauté 1 minute. Add chopped tomatoes, remaining fried onions, sugar, ground coriander, ground cumin, and chili powder. Cook until tomatoes break down and oil separates, about 8–10 minutes.
5. Combine and simmer: return the browned chicken to the pot, stir in the nut-onion paste and 1/2 cup (120 g) of the reserved yogurt. Add 1/4–1/2 cup (60–120 ml) water as needed to achieve a medium-thick gravy. Cover and simmer gently for 25–30 minutes or until the chicken is cooked through and tender.
6. Finish the curry: stir in the heavy cream, garam masala, lemon juice, and crushed fenugreek leaves if using. Adjust salt and simmer uncovered 5 more minutes to meld flavors and thicken slightly.
7. Garnish and serve: transfer to a serving dish, sprinkle with chopped cilantro and toasted almond slivers, and serve hot with basmati rice or naan.