Mughlai Chicken


  • 2 ½ Tbsp Mughlai Chicken Spice Blend
  • 500g chicken thigh fillet [cubed]
  • 2 Tbsp vegetable oil.
  • 2 Tbsp ghee or butter
  • 2 onions [finely diced]
  • Chili [to taste if required]
  • 3/4 cup chicken stock
  • 1 tsp salt
  • 1 Tbsp tomato paste
  • 1/2 cup natural yoghurt
  • 1/2 cup coconut milk
  • 1/3 cup thickened cream [optional]


[1] Make a marinade by mixing 2 ½ Tbsp of Mughlai Chicken spice blend with vegetable oil. Stir thoroughly into the cubed chicken. Cover and refrigerate for 1 or 2 hours.

[2] Fry onions in butter until translucent. Add Chili [if required] and stir well. Add the marinated chicken to the pan and brown for approximately 10 minutes.

[3] Add stock, salt and tomato paste then simmer gently in an open pan for10 minutes until the sauce resembles a thick gravy.

[4] Stir-in yoghurt one tablespoon at a time. Add coconut milk and cream. Simmer uncovered on low heat for approximately 30 minutes until the sauce reduces. Add a little water to extend the stewing process if required.

Serves 2-3

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