Mughlai Chicken

This Mughlai chicken is a dish for special occasions—not because it takes a long time to make or requires many ingredients, but because it is rich and somewhat decadent. The recipe's mild, thick creaminess is heavily influenced by Central Asia's food and culinary traditions, which came to India during the rule of the famous Mughal dynasty. Serve with naan, parathas, rice, or roasted potatoes for a filling and succulent meal, so rich that you can stretch it out into more servings, as a little goes a long way.

Most dishes of this tradition are very elaborate and spice-heavy, and this chicken dish is one of the most renowned of this style outside of India. Best if made the day before, this is a great make-ahead celebratory meal that you can place in the fridge overnight and reheat. Although the dish is succulent when made with chicken thighs, any meat, dark or white, makes a delicious dish.

The list of ingredients is long but know that most are easily found spices and are perhaps already in your pantry. For example, ghee brings a caramel-like, nutty flavor, while cardamon, cumin, and garam masala add a fragrant aroma to the sauce. In the Mughal culinary tradition, nuts like almonds, cashews, and pine nuts are used as a thickener instead of dairy or flour, making the sauces very rich without the heavy filling that gravies made with just dairy can impart to dishes.