Mughlai Chicken Zafrani
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Marination Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
362 kcal
-
Course
Main Course
Mughlai Chicken Zafrani
Report
Mughlai Chicken Zafrani is a delightful restaurant-style chicken curry packed with royal flavors. Marinated chicken is cooked in a creamy onion-based gravy to make this authentic Mughlai chicken curry. Serve with naan, jeera rice, or biryani for a wonderful Mughlai dinner!
Share:
Ingredients
For Marination
- 1 pound chicken bone-in, skinless, cut into small pieces (use small curry cut pieces)
- 1/2 cup yogurt plain, thick, full-fat, whisked
- 1 tablespoon ginger garlic paste
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 2 teaspoon Coriander powder (dhaniya powder)
- 2 teaspoon Kashmiri red chili powder mild, adjust to taste
- 1 teaspoon salt
- 1/2 lime juiced
For Curry
- 10 strands saffron
- 2 tablespoons warm milk for soaking saffron
- 12 cashews
- 1/4 cup warm water
- 2/3 cup Golden fried onions (Birista)
- 2 tablespoon oil
- 1 tablespoon ghee
- 1 teaspoon Kashmiri red chili powder optional, add to taste
- 1/2 cup water
- 1 green chili pepper slit lengthwise, optional
- 1 teaspoon garam masala
- 1 teaspoon kewra water optional
- cilantro leaves chopped, to garnish
Whole Spices
- 1 Bay leaf (Tej Patta)
- 1 inch cinnamon (Dalchini)
- 1 Black Cardamom (Moti Elaichi)
- 3 Green Cardamom (Elaichi)
- 4-5 cloves (Laung)
- 1 petal Mace (Javitri) crushed
Add to Shopping List
Instructions
- Add chicken to a bowl. Add all ingredients mentioned under marination - yogurt, ginger garlic paste, turmeric, coriander powder, red chili powder, salt, and lime juice. Mix well. Cover and refrigerate for 30 minutes.
- Soak saffron in warm milk for 10 minutes. Soak cashews in warm water for 10 minutes. Then transfer both to a blender.
- Add fried onions to the blender, and blend the onions and cashews to a smooth paste.
- Heat oil and ghee in a large pan on medium-high heat. Add all the whole spices and let them saute for 30 seconds.
- Add the marinated chicken and fry for 5-6 minutes until the color changes on the outside.
- Add the onion-cashew paste. Mix well and saute for 3-4 minutes.
- Add 1/2 cup water and give it a stir. Cover with a lid and cook for 10-12 minutes or until chicken is cooked through. Stir in between once.
- Add green chili, kewra water, garam masala and stir it.
- Tate and add more salt if needed. Add hot water if needed to adjust the consistency of the gravy.
- Garnish with cilantro leaves. Serve mughlai chicken with roti or naan.
Instant Pot Method
- To make this curry in the instant pot, follow the same steps to marinate the chicken and prepare the onion-cashew paste.
- Then follow the steps until you saute the chicken; add the blended onion paste to the chicken, and saute for 3 minutes.
- Add 1/4 cup water and give the curry a stir. Close the lid and pressure cook on high pressure for 5 minutes. When the instant pot beeps, quick release the pressure manually.
- Open the lid and add the remaining ingredients: green chili, kewra water, and garam masala. Mix well and saute for 1-2 minutes. Mughlai chicken is ready to be served!
Notes
- Marinade: Allow the chicken to marinate for at least 30 minutes. If you have more time, you can marinate for 8 hours or overnight in the refrigerator.
- Fried Onions: Fry sliced onions in a pan until they are deep brown in color. You can also use store-bought fried onions.
- Blending: Ensure the aromatics and cashews are blended to a smooth paste to ensure the curry has a smooth, luxurious texture.
- Consistency: Usually, mughlai chicken has a thick gravy. Once the chicken is cooked, use water only if needed.
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
13g
(4%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
87mg
(29%)
Sodium
879mg
(37%)
Potassium
621mg
(18%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
546IU
(11%)
Vitamin C
8mg
(9%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 87mg | 29% |
| Sodium | 879mg | 37% |
| Potassium | 621mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
