Chicken mughlai


Here we see a significant difference from, say, Tandoori Chicken.


3⁄4 lb chicken (2 chicken breats, boenless and skinless)
4 egg
6 T yogurt (or cream)
  ghee (for frying)
4 t sugar
6 t almond (ground)
1 t ginger (grated)
9 clv garlic
9 cardamom (green cardamoms)
2 pce cinnamon (cinnamon sticks)
1 T almond (slivered or flaked almonds)


  1. Crack the eggs into a bowl and add the yogurt, or cream, followed by the sugar. Mix well.
  2. Warm the ghee in a skillet and add ginger, garlic, cardamon and cinnamon.
  3. Add the chicken chunks and stir well. Fry for 15 minutes on medium-high.
  4. Lower the heat to medium and pour the egg mixture onto the chicken. Simmer for an additional 5-10 minutes.
  5. Test with a fork to ensure that any pink juices in the chicken have turned white. Toss on the almonds, then serve hot.


Mughlai cuisine is just a sample of Indian cuisine. Such an ancient and large country was bound to show variety for food preparation, so there is more than one style in Indian cuisine.

4 servings
Preparation time
Cooking time
Total time
35 minutes