Mughlai Chicken Stew Recipe: Aromatic Creamy Indian-Style Stew

Table of Contents

• Quick Look: Mughlai Chicken Stew
• Ingredients
• Variations
• How To Make Mughlai Chicken Stew
• Storage Suggestions
• Other Chicken Curry Recipes We Recommend
• Recipe

Quick Look: Mughlai Chicken Stew

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Dietary Info: Gluten-free
Flavor/Texture: Rich, mildly spiced stew with tender chicken, silky gravy, and delicate Mughlai aromatics

Mughlai-style chicken stew (chicken ishtoo) is a classic North Indian curry where chicken is cooked in a lightly spiced yogurt-based gravy enriched with whole spices and birista (crispy fried onions).

This dish shines because of its simplicity: a handful of whole spices, onions, yogurt, and fried onions combine to create a layered, aromatic gravy. The bones from bone-in chicken add depth, but boneless chicken can be used as an alternative.

I first tasted chicken ishtoo at Kareem’s in Old Delhi and recreated a home-friendly version inspired by that memorable meal. It isn’t an exact replica, but it captures the gentle Mughlai flavors and comforting texture.

Serve with Indian breads such as butter naan, khamiri roti, or tandoori roti for a satisfying meal.

Ingredients

All ingredients, including bone-in chicken, are typically available at Indian grocery stores.

• Chicken – Bone-in, skinless chicken pieces (recommended for best flavor). Use boneless chicken if preferred.
• Ghee and oil – A combination for rich flavor; use a neutral oil if needed.
• Whole spices – Cloves, black peppercorns, black cardamom, green cardamom, cinnamon, mace, bay leaves, and a bit of nutmeg.
• Others – Dry red chilies, red onions, plain yogurt, salt, and crispy fried onions (birista).

Variations

Add 1 tablespoon of ginger-garlic paste with the onions for a more assertive flavor. You can sprinkle ½ teaspoon garam masala at the end for extra warmth. For a different profile, add 1 tablespoon of chicken masala powder with the chicken. Some cooks also include ground coriander, red chili, or turmeric powders; this recipe keeps things simple to highlight the whole spices and fried onions.

How To Make Mughlai Chicken Stew

Step 1: Prepare the whole spice mix in a mortar and pestle:

• 6–7 cloves
• 10–12 black peppercorns
• 2 black cardamoms
• 2 green cardamoms
• 1-inch cinnamon piece
• 1 mace flower
• ¼ nutmeg

Gently crush the spices and set aside.

Step 2: Heat your Instant Pot using the SAUTE function. When it reads ‘HOT’, add 2 tablespoons ghee and 2 tablespoons oil. Once hot, add the crushed whole spices and 4–5 broken dry red chilies and saute briefly (a few seconds) to bloom the aromatics.

Step 3: Add 250 g thinly sliced red onions and cook for 3–4 minutes, stirring frequently, until they begin to soften.

Step 4: Add 500 g bone-in, skinless chicken pieces (about 1½-inch pieces) and cook for 6–7 minutes, stirring often to coat the chicken with spices and onions.

If using boneless chicken, use 300 g of boneless thighs or breasts cut into similar-sized pieces.

Step 5: Stir in:

• 1 cup plain whisked yogurt
• 1 teaspoon salt (or to taste)
• ½ cup crispy fried onions (birista)

Add ¼ cup water, mix well to combine, and scrape any browned bits from the pot.

Step 6: Close the Instant Pot lid and set the valve to SEALING.

Step 7: Pressure cook on HIGH for 6 minutes. When cooking finishes, allow a natural pressure release for 10 minutes, then release any remaining pressure manually and open the lid. Taste and adjust salt if needed. Serve hot.

To cook in a traditional pressure cooker: follow the recipe through adding water, then pressure cook on medium-high for 1 minute, reduce heat to low and cook 5 more minutes. Remove from heat and let pressure release naturally before opening.

Storage Suggestions

Store Mughlai chicken stew in an airtight container in the refrigerator for 3–4 days. Reheat gently in a pan or microwave, adding a splash of hot water if the gravy has thickened. You can freeze the curry for up to one month; thaw and reheat thoroughly before serving.