Mughlai Chicken - Nigella Lawson

Total Time
Prep 30 mins
Cook 20 mins

Ingredients Nutrition


  1. Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.
  2. Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.
  3. Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.
  4. Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.
  5. It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.
  6. So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.


Most Helpful

Oh so good! I doubled the red chili flakes, left out the golden raisins and skimped on the sugar. Great flavour, will definitely make again!

stormylee August 07, 2011

my favorite of Nigella's recipes! one of my first attempts at Indian cooking and it is always delicious!

ginger7949 January 11, 2010

I found this nice as a once off, but I don't think I will make it again. Maybe with chicken breast instead of thighs? Plus I found the flavours a bit too strong and the colour not very appealing. Maybe I reduced the sauce too much.

Flowerfairy April 19, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a