C46 Chicken Muglai

This has been converted from several traditional recipes (all very similar) for a single portion with ingredient adjustments and changed cooking methods to suit BIR (British Indian Restaurant) style. Mughal tastes are reflected in the seeds, nuts, fruit and cream. This is a mild, lightly spiced curry - for those that 'don't like it hot' and won't suit everyone.


For 1 Continued...
2 tbspn oil 300 ml c46 curry base sauce (see note 1)
75 gm onion (prepared weight) ½ tspn tomato purée
½ tspn ginger 1 portion c41 precooked chicken
½ tspn garlic ¼ tspn salt
½ tspn chilli powder 2 tspn (heaped) flaked almonds
¼ tspn (heaped) poppy seeds 1 tspn (heaped) raisins
¼ tspn (heaped) ground coriander 2 tbspn evaporated milk (see note 2)
¼ tspn (heaped) garam masala  



  1. Heat a wok or heavy pan and cook the onion, stirring regularly, for 2 min.
  2. Add the ginger/garlic paste and cook, stirring, for 30 seconds.
  3. Add the chilli powder, poppy seeds, ground coriander and garam masala and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
  4. Add the tomato purée and 80 ml of c46 base sauce and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
  5. Add the c41 precooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency.
  6. Reduce the heat and stir in the almonds, raisins and yogurt and cook for 1 min.


  1. Serve with rice and garnish with a few flaked almonds and a little freshly chopped coriander.


(1) Dilute the c46 base sauce with 100 ml of water and warm before use. Other base sauces can be used, diluted, or not, as required by the specific base sauce.
(2) Cream instead of evaporated milk is more typical, but yogurt can also be used - whatever your preference.

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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