How to Make Jaipuri Chicken Curry Mughlai | Indian Cuisine

Jaipuri Chicken Curry Mughlai is a delectable North Indian curry recipe prepared with chicken, onion, ginger-garlic paste, curd & mélange of spices.This renowned delicacy holds its origin from the Mughlai cuisines. It is savored with delight especially in Northern parts of India, Punjab, Rajasthan and Pakistan.

Chicken Mughlai is a perfect blend of grounded spices & aromatic flavors of whole spices.  This delectable delicacy will tantalize your taste buds & leave you spellbound, longing for more. Surprise your guests by serving delicious Chicken delicacy over weekend lunch, dinner, game nights or parties. Pair it up with paranthas, Biryani, jeera rice or Khamiri Roti.

Print Recipe

How To Make Delectable Jaipuri Chicken Curry Mughlai At Home

Course

Main Course, Main Course Indian

Cuisine

Indian Cuisine

Prep Time

15 minutes

Cook Time

1-2 hours

Servings

people

Ingredients

Main Ingredients

• 1 Kg Chicken Washed & Cleaned
• 8-10 Onions Thin Sliced
• 1/2 Cup Ginger Garlic Paste
• 3 Cup(s) Beaten Curd / Dahi
• 1 Cup Ghee or Mustard Oil
• Salt to Taste
• 50 Gram(s) Butter
• 3 Teaspoon(s) Kashmiri Lal Mirch (Red Chilli Powder)
• 1 1/2 Teaspoon Turmeric Powder (Haldi)
• 2 Teaspoon Coriander Powder (Dhania Powder)
• 1/2 Teaspoon Garam Masala Powder

Sabut Garam Masala (Whole Spices)

• 1 Black Cardamom / Badi Ilayachi
• 2 Bay Leaves (Tej Patta)
• 2 Green Cardamom / Ilayachi
• 8-10 Whole Black Pepper / Kali Mirchi Dana
• 5-6 Cloves / Laung
• Cinnamon Stick / Dalcheeni / dalchini a small stick
• Pinch of Shahi Jeera

Course Main Course, Main Course Indian Cuisine Indian Cuisine Prep Time 15 minutes Cook Time 1-2 hours Servings people Ingredients Main Ingredients 1 Kg Chicken Washed & Cleaned 8-10 Onions Thin Sliced 1/2 Cup Ginger Garlic Paste 3 Cup(s) Beaten Curd / Dahi 1 Cup Ghee or Mustard Oil Salt to Taste 50 Gram(s) Butter 3 Teaspoon(s) Kashmiri Lal Mirch (Red Chilli Powder) 1 1/2 Teaspoon Turmeric Powder (Haldi) 2 Teaspoon Coriander Powder (Dhania Powder) 1/2 Teaspoon Garam Masala Powder Sabut Garam Masala (Whole Spices) 1 Black Cardamom / Badi Ilayachi 2 Bay Leaves (Tej Patta) 2 Green Cardamom / Ilayachi 8-10 Whole Black Pepper / Kali Mirchi Dana 5-6 Cloves / Laung Cinnamon Stick / Dalcheeni / dalchini a small stick Pinch of Shahi Jeera

Instructions

1. Heat Ghee or Mustard Oil in a thick bottom pan on high flame. Turn off the flame & allow it to cool down.

   
2. Heat the oil again & put all the ingredients given under whole spices head. Tear open green cardamom pods before putting it in oil.

   
3. Now add long thin sliced onions in the oil & fry till golden brown.

   
4. Add a little salt to the onions as this would aid turning the onions golden brown faster.
5. Now add ginger garlic paste & 2 cups of water to the oil & let it cook for 10-15 minutes.

   
6. Add salt, red chilli powder, turmeric powder & coriander powder to the paste.

   
7. Add a cup of water again & cook it for another 10 minutes. Keep stirring in between.
8. Now add chicken & mix with well.

   
9. Cover the pan with a lid & leave it for 20-25 minutes.
10. Cook the chicken till tender. Now put beaten curd in the chicken & stir it well.
11. Cover the chicken & leave it for 10-15 minutes. Keep stirring it in between.
12. Now add 50 grams butter & let is dissolve in the curry.
13. Turn off the gas & sprinkle garam masala powder over the chicken & leave it covered for 5 minutes.
14. Garnish chicken with coriander leaves & serve hot with khamiri roti.

    

Recipe Notes

Contact Chef: Payal Jethani

If you like this recipe, you may also try:

1. Dragon Chicken
2. Tandoori Chicken

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