Umesh's Mughlai Chicken Curry

Mughlai cuisine originated from the royal kitchens of the Mughal Empire and is characterised by rich, aromatic dishes that use premium ingredients like saffron, yoghurt, and complex spice blends. Unlike South Indian curries that might be coconut-based or fiery hot, Mughlai dishes focus on subtle, layered flavours achieved through slow-cooking techniques. The dum method used in this curry creates incredibly tender meat and allows spices to infuse deeply, resulting in a more refined, restaurant-style finish that was originally served to royalty.

The dum method involves sealing the cooking pot and using very low, indirect heat - similar to slow braising. This technique allows the chicken to cook in its own juices along with the yoghurt and spices, making it incredibly tender while preventing any harsh or burnt flavours. The sealed environment creates a steam-cooking effect that helps the saffron, herbs, and spices penetrate deep into the meat. Even when reheated, you'll notice how the chicken falls apart easily and the sauce has that characteristic smooth, aromatic quality.

Absolutely! Mughlai curries are traditionally served at weddings and celebrations in Hyderabad, making this perfect for dinner parties or special family occasions. The mild spice level means it's accessible to most guests, while the sophisticated flavour profile and cultural story behind the dish make it an impressive centrepiece. You can easily scale up by ordering multiple serves, and it pairs beautifully with basmati rice, naan, and traditional sides like raita for an elegant Indian feast that showcases authentic regional cuisine.