Mughlai Chicken

Total Time:Prep/Total Time: 30 min.

Recipe by Aruna Kancharla, Bentonville, Arkansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 30, 2024

I enjoy cooking for my family and try to incorporate healthy new foods into our menus. This authentic Indian dish is a favorite. —Aruna Kancharla, Bentonville, Arkansas

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Mughlai Chicken

Add your review
Yield:6 servings
Prep:20 min
Cook:10 min
Save Saved Saving print

Ingredients

  • 4 cardamom pods
  • 10 garlic cloves, peeled
  • 6 whole cloves
  • 4-1/2 teaspoons chopped fresh gingerroot
  • 1 tablespoon unblanched almonds
  • 1 tablespoon salted cashews
  • 1 teaspoon ground cinnamon
  • 6 small red onions, halved and sliced
  • 4 jalapeno peppers, seeded and finely chopped
  • 1/4 cup canola oil
  • 3 tablespoons water
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 cup coconut milk
  • 1 cup plain yogurt
  • 1 teaspoon ground turmeric
  • Fresh cilantro leaves
  • Optional: Naan flatbreads or hot cooked basmati rice
Text Ingredients
Shop Recipe

Directions

  1. 1
    Remove seeds from cardamom pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews and cinnamon; cover and process until blended. Set aside.
  2. 2
    In a large skillet, saute onions and jalapenos in oil until tender. Stir in water and the garlic mixture. Add the chicken, milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with naan or rice if desired.

Nutrition Facts

1 cup: 367 calories, 23g fat (10g saturated fat), 68mg cholesterol, 93mg sodium, 14g carbohydrate (5g sugars, 3g fiber), 27g protein.
Loading Popular in the Community
Loading Reviews