Mughlai Chicken Stew Recipe

Mughlai chicken stew (chicken ishtoo) is a North Indian Mughlai-style chicken curry in which chicken pieces are cooked in a mild gravy made using yogurt, spices, and crispy fried onions.

Sometimes, the simplest dishes are the most delicious, and this chicken curry is a true example. It is a very simple curry made with minimal ingredients, and the flavors of whole spices and onions shine through.

I first had chicken ishtoo at Kareems, a popular Mughlai restaurant in Old Delhi. I loved the curry and tried re-creating it at home. My curry might not be exactly the same as the one served at Kareems, but I can assure you it’s pretty delicious and worth trying.

Serve it with Indian bread such as butter naan, khamiri roti, or tandoori roti for a hearty meal.

Variations

You can add 1 tablespoon of ginger-garlic paste to this recipe. If adding, add it along with onions.

To make it more robust, add ½ teaspoon garam masala powder at the end of the cooking.

For a different flavor, add 1 tablespoon chicken masala powder when you add the chicken.

You can also add regular spices, such as coriander, red chili, and turmeric powder, to your chicken stew recipes. You can also add these for a change of taste. I prefer it simple.

How To Make Mughlai Chicken Stew

Step 1: Add the following ingredients to a mortar and pestle.

• 6-7 cloves
• 10-12 black peppercorns
• 2 black cardamoms
• 2 green cardamoms
• 1-inch piece of cinnamon stick
• 1 mace flower
• ¼ nutmeg

Gently crush the spices.

Step 2: Press the SAUTE button on the Instant Pot. When it says ‘HOT’, add 2 tablespoons of ghee and 2 tablespoons of oil. Once the ghee is hot, add the crushed spices and 4-5 dried red chilies (broken into small pieces), then sauté for 4-5 seconds.

Step 3: Add 250 g thinly sliced red onions and cook for 3-4 minutes, stirring frequently.

Step 4: Add 500 g of bone-in, skinless chicken (cut into 1-½-inch pieces) and cook for 6-7 minutes, stirring frequently.

If you want to use boneless chicken, use 300 g of boneless chicken thighs or breasts, cut into 1 ½-inch pieces.

Step 5: Now add the following ingredients and mix well.

• 1 cup of plain yogurt, whisked
• 1 teaspoon salt
• ½ cup crispy fried onions

Add ¼ cup of water and mix until well combined.

Step 6: Close the Instant Pot lid and set the valve to Sealing.

Step 7: Press PRESSURE COOK and set the timer to 6 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Check for salt and add more if needed. Serve hot.

To cook the curry in a traditional pressure cooker, follow the recipe up to the point where the water is added, then cook on medium-high heat. Pressure cook for 1 minute. Then, reduce the heat to low and cook for 5 minutes. Remove the cooker from the heat and let the pressure release naturally. Open the lid and serve.

Storage Suggestions

Mughlai chicken stew can be stored in the refrigerator in an airtight container for 3-4 days. Reheat in a pan or microwave until hot; add a little hot water while reheating if the curry has thickened.

You can also freeze it for up to a month. Thaw, reheat, and serve.