Mughlai Chicken Stew Recipe

A bowl of spicy Mughlai Chicken Stew garnished with fresh cilantro sits on a rustic cloth, surrounded by red and green chilies and sprigs of cilantro on a dark surface.

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Mughlai Chicken Stew Recipe

Mughlai Style Chicken Stew is a delicious chicken curry with chicken pieces are cooked with simple spices, yogurt, and crispy fried onions. It is a great curry to serve with Tandoori Roti or Plain Naan. Make it using my easy recipe.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Indian, North Indian

Diet: Gluten Free

Servings: people

Author: Neha Mathur

Ingredients

6-7 cloves (laung)
10-12 black peppercorns (kali mirch)
2 black cardamoms (badi elaichi)
2 green cardamoms (hari elaichi)
1 inch piece of cinnamon stick
1 mace (javitri)
¼ nutmeg
2 bay leaves
4-5 dried red chilies broken into small pieces
2 tablespoons ghee
2 tablespoons oil
250 grams red onions thinly sliced
500 grams bone-in skinless chicken cut into 1 and ½ inch pieces
1 cup plain yogurt (dahi, curd) whisked
1 teaspoon salt or to taste
½ cup crispy fried onions (birista)

US Customary - Metric

Instructions

Add cloves, black peppercorns, black cardamoms, green cardamoms, cinnamon stick, mace flower, and, nutmeg to a mortar and pestle.
Gently crush the spices.
Press the SAUTE button on the instant pot.
When it says HOT, add ghee and oil.
Once the ghee is hot, add crushed spices and dry red chilies, and saute for 4-5 seconds.
Add onions and cook for 3-4 minutes, stirring frequently.
Add chicken 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 and ½-inch pieces.

Now add yogurt, salt, and crispy fried onions and mix well.
Add ¼ cup of water and mix well.
Close the instant pot lid and set the valve to the sealing position.
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 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 until water is added on medium-high heat. Pressure cook for 1 while on medium-high heat. Then, reduce the heat to low and cook for 5 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid and serve.

Video

Notes

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 totally different taste, add 1 tablespoon of chicken masala powder when you add chicken to the recipe.

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

Nutrition