A royal Mughlai chicken curry where tender chicken pieces are simmered in a rich, creamy gravy made with cashews, yogurt, and aromatic spices. This decadent dish, fit for an emperor, is perfect for special occasions and celebratory meals.
Prep25 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 serving
407cal
27gprotein
13gcarbs
Ingredients
500 g Chicken (Bone-in or boneless, cut into 2-inch pieces)
0.5 cup Full-Fat Curd (Whisked until smooth)
1.5 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
A legendary layered flatbread from Mughlai cuisine, Bakarkhani boasts a unique biscuit-like texture that is both flaky and slightly chewy. Delicately sweet and rich with ghee, it's the perfect royal accompaniment to hearty curries like Nihari or Korma.
Aromatic, rich Akbari Murgh Masala with crispy Bakarkhani - a perfectly spiced, soul-satisfying treat!
This mughlai dish is perfect for breakfast. With 873.88 calories and 36.18g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
1 inch Cinnamon Stick
3 pcs Green Cardamom Pods (Slightly crushed)
4 pcs Cloves
1 pcs Bay Leaf
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
3 tbsp Fresh Cream (Heavy or cooking cream)
1 tsp Kasuri Methi (Dried fenugreek leaves)
1 cup Warm Water (Or as needed for gravy consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.5 tsp Kewra Water (Optional, for authentic aroma)
Instructions
1
Marinate the Chicken
In a large non-metallic bowl, combine the chicken pieces, whisked curd, 1/2 tbsp ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 1/2 tsp salt.
Mix thoroughly to ensure each piece is well-coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Prepare the Gravy Pastes
Soak the cashew nuts in 1/2 cup of hot water for 15-20 minutes to soften them.
While the cashews soak, add the roughly chopped onions to a blender and blend into a very smooth paste. Do not add water.
Drain the soaked cashews and blend them with 2-3 tbsp of fresh water to create a fine, creamy paste. Set both pastes aside separately.
3
Sauté Aromatics and Onion Paste
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the whole spices: cinnamon stick, green cardamom pods, cloves, and bay leaf.
Sauté for about 30-45 seconds until they become fragrant.
Add the prepared onion paste and the remaining 1 tbsp of ginger-garlic paste. Cook for 10-12 minutes, stirring frequently, until the paste turns a light golden brown and the ghee begins to separate at the edges.
Add the coriander powder and cook for another minute, stirring continuously.
4
Cook the Chicken
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and sauté for 6-8 minutes, until the chicken is sealed and lightly browned on all sides.
Reduce the heat to low. Stir in the cashew paste and the remaining 1 tsp of salt. Cook for 2-3 minutes, stirring constantly to prevent it from sticking, until the masala is fragrant and oil starts to ooze out.
Pour in 1 cup of warm water, stir well to combine everything, and bring the gravy to a gentle simmer.
5
Simmer and Finish
Cover the pan with a lid and let the curry simmer on low heat for 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally.
While the curry simmers, lightly toast the kasuri methi in a dry pan for 30 seconds, then crush it between your palms.
Once the chicken is cooked, turn off the heat. Stir in the fresh cream, garam masala, crushed kasuri methi, and optional kewra water.
Gently mix everything. Let the curry rest for 5 minutes for the flavors to meld. Garnish with fresh coriander leaves and serve hot.
Servings
6
Serving size: 1 serving
467cal
9gprotein
58gcarbs
22gfat
Ingredients
3 cup Maida
0.5 cup Ghee (melted, for dough and lamination)
2 tbsp Sugar (granulated)
1 tsp Salt
1 tsp Baking Powder
0.5 tsp Cardamom Powder
1 cup Milk (warm, for kneading)
2 tbsp Suji (for dusting during lamination)
2 tbsp Poppy Seeds (for topping)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the maida, sugar, salt, baking powder, and cardamom powder.
Add 2 tablespoons of the melted ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually pour in the warm milk while mixing to form a soft, pliable dough. Transfer to a clean surface and knead for 8-10 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest in a warm place for at least 30 minutes.
2
Laminate the Dough for Flaky Layers
Divide the rested dough into 6 equal portions and roll each into a smooth ball.
On a lightly floured surface, take one ball and roll it out as thinly as possible into a large circle, about 8-9 inches in diameter.
Generously brush the entire surface of the circle with melted ghee. Sprinkle about 1/2 teaspoon of suji evenly over the ghee.
Fold the circle in half to create a semi-circle. Fold it in half again to form a triangle.
Starting from the wide base of the triangle, roll it up tightly towards the point, creating a small, coiled log.
Gently press the log down from the top with your palm to form a round, layered patty with a visible spiral.
Repeat this lamination process for all the dough balls. Cover the patties and let them rest for another 10-15 minutes.
3
Shape and Top the Bakarkhani
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Take one rested patty and gently roll it into a disc about 5 inches in diameter and 1/2-inch thick. Avoid pressing too hard to preserve the delicate layers.
Place the shaped discs on the prepared baking sheet, leaving some space between them.
Using a fork, prick the entire surface of each bakarkhani. This is crucial to prevent them from puffing up like a naan and helps achieve the dense, biscuit-like texture.
Brush the tops with the 2 tablespoons of milk and sprinkle generously with poppy seeds.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 15-20 minutes, or until the tops are a deep golden brown and the base sounds hollow when tapped.
Remove from the oven and immediately brush the hot bakarkhanis with the remaining melted ghee.
