Rich, creamy, and deeply aromatic, Nigella Lawson’s Mughlai Chicken is a luxurious curry inspired by the royal kitchens of North India. Made with yogurt, cream, warming whole spices, ground almonds, and sweet golden sultanas, this dish is indulgent yet balanced — fragrant rather than fiery.
It’s also widely known as one of Taylor Swift’s favorite dinners, adding a pop-culture layer to an already unforgettable dish. Even better? It tastes even more incredible the next day.
Why This Recipe Works
- Creamy without being overly heavy
- Warm, aromatic spice blend (not aggressively spicy)
- Subtle sweetness from golden sultanas
- Perfect for entertaining (serves 8–10)
- Even better when made ahead
Ingredients
Spice Paste
- 1-inch (2½ cm) piece fresh ginger, peeled
- 4 garlic cloves, peeled
- 2 tsps ground cumin
- 1 tsp ground coriander
- ½ tsp dried chili flakes
- 4 tbsps ground almonds
- ½ cup (125 ml) water
- 5 cardamom pods, bruised
- 1 cinnamon stick, broken in half
- 2 bay leaves
- 4 cloves
- 4 tbsps vegetable oil
- 3⅓ pounds (1½ kg) boneless, skinless chicken thighs, halved
- 2 onions, finely chopped
- 1 cup (250 ml) Greek yogurt
- 1 cup (250 ml) chicken stock
- ½ cup (125 ml) double cream
- 100 g golden sultanas
- 1 tsp garam masala
- 1 tbsp caster sugar
- 1 tsp sea salt flakes
- 75 g flaked almonds, toasted
Step-by-Step Method
- In a food processor, blend the ginger, garlic, cumin, coriander, and chili flakes into a paste. Add the ground almonds and water, then blend again until smooth. Set aside.
- Heat the vegetable oil in a large, heavy-bottomed pan over medium-high heat.
- Brown the chicken pieces in batches (to avoid overcrowding). Cook just until sealed and lightly golden on both sides. Remove to a plate.
- Add the cardamom pods, cinnamon stick, bay leaves, and cloves to the hot oil. Let them sizzle briefly to release their fragrance.
- Add the finely chopped onions to the pan. Cook gently, stirring frequently, until softened and lightly browned. Keep the heat moderate to prevent burning.
- Stir in the prepared spice paste and cook until it begins to deepen in color.
- Add the yogurt gradually (in two additions), stirring continuously to prevent curdling. Stir in: chicken stock, double cream, golden sultanas.
- Return the browned chicken and any collected juices to the pan. Sprinkle in: garam masala, sugar, salt. Cover and cook gently for 20 minutes, or until the chicken is cooked through and tender.
- For deeper flavor, remove from heat and allow to cool. Refrigerate overnight and reheat gently before serving.
- Transfer to a serving dish and scatter with toasted flaked almonds just before serving.
Tips for Success
- Brown chicken in batches to avoid steaming.
- Add yogurt gradually and stir well to prevent splitting.
- Don’t rush the onions — proper softening builds depth.
- This dish dramatically improves after resting overnight.
Variations
- Add a pinch of saffron for extra luxury.
- Substitute raisins for sultanas if needed.
- Finish with fresh coriander for brightness.
- Swap cream for coconut milk for a slightly lighter twist.
Serving Suggestions
Serve with:
- Steamed basmati rice
- Warm naan or roti
- Cucumber raita
- Simple tomato-onion salad
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