Good Food
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Mughlai chicken

QuickUnder $10/4 servesMain Meals Indian
Serves 4Time 30 minsMughlai chicken

Craving a thick curry? Try this great Indian dish

Fat - total 21g 30%
Fat - saturated 3g 14%
Salt 555mg 24%
Protein 21g 43%
Carbs 29g 9%
Sugar 2g 3%
Energy 1630kJ 19%

% based on an adult’s recommended daily intake


  • ( 2 medium) Chicken thigh, raw
  • ( 4 tbsp) Vegetable oil
  • ( 1 medium) Brown onion, raw and peeled
  • ( 2 cloves) Raw garlic, peeled
  • ( 2 tsp) Raw ginger, peeled
  • ( 1 tsp) Chilli (chili) dried ground
  • ( 1/2 cup) Reduced-fat (2%) Greek yoghurt, unflavoured
  • ( 300 ml) Liquid stock, prepared from reduced-salt stock cube or powder
  • ( 1/4 bunch) Fresh mint
  • ( 3 cup) Raw Spinach
  • ( 1 tsp) Cooking salt
  • ( 1 stem) Curry leaves
  • ( 4 small) Roti bread


  1. Dice the garlic, onion and ginger.
  2. Heat a pan and add the oil, onion, garlic, ginger, chilli, and curry leaves. Cook until the onion is soft and sweet.
  3. Cut the chicken thighs (remove skin) into thin slices.
  4. Add the sliced chicken thighs to the pan. Cook on high heat for 2–3 minutes, giving the chicken some colour.
  5. Add the yoghurt. Wait for thechicken/yogurt mixture to start simmering (bubble gently), then add the stock, spinach, and mint. Simmer for 15 minutes.
  6. Cook on high heat for 10 minutes or until the gravy has thickened.
  7. Serve with Roti or rice.
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