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: 1.25 cup
390cal
33gprotein
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 soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Creamy, perfectly spiced Akbari Murgh Masala with soft Taftan – an energy-giving feast!
This mughlai dish is perfect for lunch. With 809.36 calories and 42g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
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.
4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
