Mughlai Chicken Kebab – A Royal Recipe Rich in Flavor and Tradition
Experience the timeless taste of Mughlai Chicken Kebab, a dish inspired by the grandeur of royal feasts from the Mughal era. This recipe combines tender whole chicken with aromatic spices, creamy yogurt, and saffron essence to create a kebab that’s bursting with flavor. Each bite captures the essence of Mughlai cuisine — rich, layered, and utterly indulgent. From the nutmeg and mace to the almond-and-cream finish, this kebab delivers a balance of spice and smoothness that makes it truly unforgettable.
What makes this dish stand out is its detailed preparation. The chicken is first marinated in a blend of ginger, garlic, green chilies, and ground spices, then steam-cooked for tenderness before being deep-fried to a golden crisp. A final coating of yogurt, tomato puree, and saffron gives it a beautiful glaze, while garnishes of silver leaf and sliced pistachios add the finishing royal touch. Whether served at a dinner party or a festive gathering, Mughlai Chicken Kebab brings luxury and authenticity straight to your table.
How to Make Authentic Mughlai Chicken Kebab at Home
Creating this royal delight is easier than it looks — all you need is a few simple steps and patience to let the flavors shine. Start by blending eggs, flour, and breadcrumbs with a hint of milk and salt. Marinate the chicken with a smooth paste of onions, green chilies, and ginger-garlic, seasoned with cumin, nutmeg, mace, and red chili powder. After a two-hour rest, steam the chicken until tender and coat it with a luscious mixture of yogurt, blended tomato, saffron essence, and a pinch of salt. This layering of flavors gives the kebab its signature Mughlai richness.
Next, dip the marinated chicken in an egg batter, coat it with breadcrumbs, and deep-fry on low heat until golden brown. To elevate the dish, prepare a velvety sauce using leftover yogurt-tomato mixture, cream, and powdered almonds — perfect for drizzling or serving on the side. Finish by covering the kebab with silver leaf and pistachio slices for an elegant presentation. Serve your Mughlai Chicken Kebab hot with naan or fragrant basmati rice for an authentic Mughlai dining experience that’s rich, aromatic, and absolutely irresistible.
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Mughlai Chicken Kebab Recipe
5
servings30
minutes45
minutes380 – 420
kcalIngredients
Chicken 1 kg whole
Eggs 2 beaten
Flour 2 tbsp heaped
Bread crumbs 1 cup
Milk ¼ cup
Onion 1 sliced
Ginger garlic paste 1 tbsp
Green chilies 2
Coriander leaves ½ cup
All spice powder 1 ½ tsp
Cumin powder 1 ½ tsp
Nutmeg ¼ tsp
Mace ¼ tsp
Salt 1 ½ tsp
Red chili powder 1 tsp
Yogurt 1 cup
Blended Tomato 1
Saffron essence ¼ tsp
Powdered almonds 15
Oil for frying
Silver leaf as required
Cream 2 tbsp
Pistachio sliced for garnishing
Salt 1 pinch
Bread crumbs 2 tbsp
Directions
Blend together eggs, flour, 2 tbsp bread crumbs, milk and ½ tsp salt, prick the chicken well with fork.
Grind the onion, ginger garlic, green chilies and until it forms a smooth paste.
In this paste add with all spices powder, cumin powder, nutmeg, mace, red chili powder and salt; apply it on the chicken both inside and out. Let it marinate for about 2 hours.
Steam cook the chicken till tender about 20 minutes.
Mix together yogurt, tomato puree, saffron, a pinch of salt and apply it to the steamed chicken, keep it aside for 15 minutes.
Prepare egg batter by making eggs with flour. Add in some breadcrumbs too. Apply this mixture to the chicken.
Then coat it with breadcrumbs.
Deep fry this until chicken is light golden on low flame.
In the left over curd and tomato puree mixture add cream and powdered almonds. Leave this on the stove until it thickens and serve this on the side.
Once the chicken is done, remove it off the stove and cover it with silver leaf and garnish it with pistachios.