Mumtaz Chicken

introduction

Mumtaz Chicken is a rich and creamy chicken curry with warm spices and a smooth gravy. It cooks in one pot and tastes great with bread or rice. If you like simple chicken dishes, try these chicken breast recipes you’ll love for more ideas.

why make this recipe

• It is creamy and mild, liked by most people.
• It uses common spices and simple steps.
• It works with bone-in or boneless chicken.
• You can make it for a weeknight meal or for guests.

how to make Mumtaz Chicken

Follow the steps below in order. Cook the gravy base first, then add chicken and spices. Finish with cream and a hot ghee tadka for aroma. The full ingredient list and directions are below.

Ingredients :

• 2 tbsp Oil (for gravy base)
• 2 Onions (125g)
• 2 Tomatoes (100g)
• 2 – 3 Green Chillies
• 3 tbsp Oil (for final dish)
• 1 Star Anise
• 3 Green Cardamoms
• 10 Black Pepper Corns
• 1 tbsp Ginger Garlic Paste
• 500g Chicken
• 1/2 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Black Pepper Powder
• 1 tsp Salt
• 50g Curd (beaten or whisked)
• 1 Cup Water (250ml)
• 3 tbsp Fresh Cream
• 1/2 tsp Garam Masala
• 1/2 tsp Kasuri Powder
• 2 tbsp Ghee (for tadka)
• 3 Chillies (slitted)

Directions :

1. Heat 2 tbsp oil in a pan. Add onions. Saute for 5 minutes till translucent.
2. Add tomatoes and chillies. Saute for 3 minutes. Cool and grind to a fine paste.
3. In another pan, heat 3 tbsp oil. Add the whole spices. Saute for few seconds.
4. Add ginger garlic paste. Saute for a minute.
5. Add chicken. Saute on high heat for 5 minutes.
6. Add turmeric, coriander, cumin, black pepper powders and salt. Mix well.
7. Add ground paste. Mix well and cook till oil separates.
8. Lower the flame and add beaten curd. Mix well and cook till oil separates.
9. Add water and mix well. Bring to a boil. Cover & cook for 10 minutes.
10. Add fresh cream and mix well.
11. Add garam masala and kasuri methi powder and mix well. Cook for 2 to 3 minutes.
12. Heat ghee in a tadka pan. Add slitted chillies and let it crackle.
13. Pour the tadka and mix well.
14. Garnish with coriander.
15. Enjoy with roti, rice or naan.

how to serve Mumtaz Chicken

Serve hot with steamed rice, naan or rotis. Add a side salad or raita for balance. For a meal idea, you can also pair it with baked sides like those in this baked chicken ideas list.

how to store Mumtaz Chicken

• Cool the curry to room temperature before storing.
• Refrigerate in an airtight container for up to 3 days.
• Freeze for up to 2 months. Thaw in fridge overnight and reheat gently.
• Reheat on low heat and add a splash of water or cream if it seems thick.

tips to make Mumtaz Chicken

• Cook the onion-tomato paste till oil separates for a rich gravy.
• Add curd on low flame to avoid curdling.
• Use bone-in chicken for more flavor, or boneless for quicker cook time.
• Toast whole spices lightly to release aroma.
• Adjust green chillies and black pepper to control heat.

variation (if any)

• Make it richer: add cashew paste or extra cream.
• Make it lighter: use low-fat yogurt and skip cream.
• Vegetarian version: use paneer or mushrooms instead of chicken.
• Spicy version: add red chili powder or extra black pepper.

FAQs

Q: Can I use boneless chicken?
A: Yes. Cook time will be shorter. Check that the pieces are fully cooked.

Q: Can I skip cream?
A: Yes. Use extra yogurt or a little milk, but the taste will be milder.

Q: How can I make it less spicy?
A: Reduce green chillies and black pepper powder. Use more cream or yogurt to smooth the heat.

Q: Can I make this ahead for a party?
A: Yes. Make a day ahead. Reheat gently and add fresh cream before serving.

Q: Is kasuri methi necessary?
A: No, but it adds a nice dried fenugreek aroma. You can skip it if you don’t have it.

Conclusion

For a tested version and more tips on making Chicken Mumtaz, see this detailed recipe: Chicken Mumtaz Recipe – Sizzling Murgh Mumtaz Mahal.

Mumtaz Chicken

Mumtaz Chicken is a rich and creamy chicken curry featuring warm spices and a smooth gravy, perfect with bread or rice.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 450

Ingredients Method Notes

Ingredients

  

For the gravy base

• 2 tbsp Oil (for gravy base)
• 2 Onions (125g) Chopped
• 2 Tomatoes (100g) Chopped

For the final dish

• 3 tbsp Oil
• 1 tbsp Ginger Garlic Paste
• 500 g Chicken Bone-in or boneless
• 1/2 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Black Pepper Powder
• 1 tsp Salt To taste
• 50 g Curd (beaten or whisked)
• 1 Cup Water (250ml)
• 3 tbsp Fresh Cream
• 1/2 tsp Garam Masala
• 1/2 tsp Kasuri Powder Kasuri methi
• 2 tbsp Ghee (for tadka)
• 3 Chillies (slitted)

Method

 

Preparation

1. Heat 2 tbsp oil in a pan. Add onions. Saute for 5 minutes till translucent.
2. Add tomatoes and chillies. Saute for 3 minutes. Cool and grind to a fine paste.

Cooking

1. In another pan, heat 3 tbsp oil. Add the whole spices. Saute for a few seconds.
2. Add ginger garlic paste. Saute for a minute.
3. Add chicken. Saute on high heat for 5 minutes.
4. Add turmeric, coriander, cumin, black pepper powders, and salt. Mix well.
5. Add ground paste. Mix well and cook till oil separates.
6. Lower the flame and add beaten curd. Mix well and cook till oil separates.
7. Add water and mix well. Bring to a boil. Cover and cook for 10 minutes.
8. Add fresh cream and mix well.
9. Add garam masala and kasuri methi powder and mix well. Cook for 2 to 3 minutes.
10. Heat ghee in a tadka pan. Add slitted chillies and let it crackle.
11. Pour the tadka and mix well.
12. Garnish with fresh coriander.

Notes

Serve hot with steamed rice, naan or rotis. Add a side salad or raita for balance. Cool the curry to room temperature before storing. Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months. Thaw in fridge overnight and reheat gently. Reheat on low heat and add a splash of water or cream if it seems thick.