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Mughlai Chicken Curry

A delicious creamy Indian chicken curry from Nigella Lawson. It is quick and easy to make and the kids will love it too!

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  • 2.5cm fresh ginger, peeled

  • 4 cloves garlic, peeled

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon dried chilli

  • 4 tablespoons ground almonds

  • 125ml water

  • 5 cardamom pods, bruised

  • 1 cinnamon stick, broken in half

  • 2 bay leaves

  • 4 cloves

  • 4 tablespoons vegetable oil

  • 1.5kg boned, skinned chicken thighs, each cut in 2

  • 2 onions

  • 250ml Greek yogurt

  • 250ml chicken stock

  • 125ml double cream

  • 100g (golden) sultanas

  • 1 teaspoon garam masala

  • 1 tablespoon caster sugar

  • 1 teaspoon salt

  • 75g flaked almonds, toasted


  • 1.

    Put the ginger, garlic, cumin, coriander and chilli into a food processor, and blend to a paste. Add the ground almonds and water, then blend again, and set aside. Traditionally, this would be done with a pestle and mortar, and there’s nothing to stop you using those, or a little spice grinder.

  • 2.

    Put the cardamom pods, cinnamon stick, bay leaves and cloves into a small bowl. (Obviously, you don’t have to do this, but it saves flitting from cupboard to cupboard looking for the right spices while the oil’s spluttering away later.)

  • 3.

    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.

  • 4.

    Tip in the bowlful of spices and turn them in the oil. Peel and finely chop the onions, add to the pan of spices, and cook until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid them catching. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, 125ml at a time, stirring it in to make a sauce; then stir in the stock, cream and sultanas.

  • 5.

    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 chicken meat is cooked through.

  • 6.

    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.

  • 7.

    So, either now, or when you’ve reheated it, pour into a serving dish and scatter with the toasted flaked almonds.


Recipe taken from Nigella Lawson's new cookbook FEAST.

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6 comments • 15 ratings
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Posted by Narelle78Report
A lovely curry - better the next day.
Posted by Helen303Report
I've cooked this twice now and both times it was excellent. Thanks Nigella.
Posted by Sean40Report
Yumm Nigella very good but does need more chilli
Posted by jackicamReport
I make this alot. It's so flavoursome and aromatic yet delicate - It's not your average in your face curry. But it's so BEAUTIFUL!
Posted by *Cosmopolitan*Report
Posted by Hot ChilliReport
I love this curry! I make it using only chicken breast and slow cook it for around an hour.