Mughlai Murgh Masala Recipe
Mughlai Murgh Masala
AKA: Mughlai Chicken
Chicken Korma Mughlai Style
Submitted By: Taz

Ingredients:

1 lb Skinless/Boneless Chicken (Murgh)* - cut into 1½-2 inch pieces

Marinade:
Juice of 1 Lemon (Nimbu Ras)
¼ tsp Turmeric Powder (Haldi)
1 tsp Kashmiri Chile Powder (Kashmiri Mirchi)
1 tsp Kosher Salt (Namak)

Mughlai Paste:
10-12 Raw Cashews (Kaju)
8-10 Whole Blanched Almonds (Badam)
⅛ tsp Saffron Threads (Kesar)
2 Tbs Ghee
2 Medium Red Onions (Pyaz) - sliced thin
1 inch piece Fresh Ginger (Adrak) - grated into a paste
4 cloves Fresh Garlic (Leh-sun) - grated into a paste
1 Dried Kashmiri Chile (Kashmiri Mirch)
1 tsp Cumin Seed (Jeera)
1 tsp Coriander Seed (Dhania Saabut)
1 inch Cinnamon Stick (Dalchini)
8-10 Black Peppercorns (Kali Mirch)
4-5 Whole Cloves (Laung)
3 Green Cardamom Pods (Choti Elaichi)
2 Black Cardamom Pods (Badi Elaichi)
2 Bay Leaves (Tej Patta)

Masala (Gravy):
3 Tbs Ghee
½ Cup Water
½ Cup Plain Yogurt (Dahi) - whisked until smooth
½ Cup Heavy Cream (Malai)
1 Tbs Dried Fenugreek Leaves (Kasuri Methi)
1 tsp Garam Masala
Kosher Salt (Namak) to taste

* Dark Meat (thighs) are preferred but you can use breast meat if desired

Preparation:
  1. Whisk together all of the marinade ingredients in a medium bowl until fully incorporated - Add the chicken pieces fold to combine making sure all of the chicken is well coated – Allow to marinate at room temperature for 30 minutes to an hour or cover and chill in the refrigerator overnight for better results (make sure to remove from the refrigerator at least 40 minutes before cooking to allow to come to room temperature)
  2. Place your cashews, almonds, and saffron threads in a small bowl and add ½ Cup hot water - Allow to soak for a minimum 15 minutes until needed
  3. Heat the 2 Tbs Ghee in a large kadahi, wok, or pan over medium-low heat until shimmering - Once the ghee is hot, add the sliced onions and sauté until golden (apx 15 minutes) - Add the ginger and garlic and continue to sauté until the raw smell is gone (apx 3-5 minutes more - Transfer to a plate and allow to cool to room temperature
  4. While the onion mixture is cooling, return the pan to the heat and add the remaining ‘Mughlai Paste’ spices - Sauté until very fragrant (apx 3 minutes) - Remove from heat and allow to cool for a few minutes
  5. Transfer the cooled spices to the work bowl of a blender or small food processor - Process into a fine powder - Add the nuts, saffron, and soaking water - Process into a coarse paste - Add the browned onion mixture and continue to process until smooth - Set aside until needed
  6. To the same pan, add 2 Tbs of the ghee and heat over medium-high heat until shimmering - Add the marinated chicken pieces and fry until just browned but not cooked through (apx 1 minute a side) - Using a slotted spoon, transfer the browned chicken to a plate and set aside until needed
  7. Reduce heat to medium-low and add the remaining Tbs of ghee to the pan - Add the Mughlai paste mixture (from step 5) and sauté until thickened and the ghee separates (apx 8 minutes)
  8. Add the water and stir until smooth - Whisk in the yogurt and the cream - Add the dried fenugreek leaves and bring to a simmer
  9. Add the browned chicken and any juices - Allow to simmer (stirring regularly) until the sauce thickens and the chicken is cooked through (apx 15 minutes)
  10. Stir in the garam masala - Adjust seasoning with salt to taste
  11. Serve hot garnished with some fresh coriander leaves, sliced/flaked almonds, and cashew pieces (if desired) alongside raita or plain yogurt, and basmati rice, chapatti, or naan
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