A royal and decadent chicken curry with a rich, creamy gravy made from cashews, almonds, and aromatic spices. This classic Mughlai dish is surprisingly easy to make and perfect for a special dinner.
Prep20 min
Cook40 min
Soak20 min
Servings4
Serving size: 1 cup
1231cal
61gprotein
33gcarbs
Ingredients
750 g Chicken Curry Cut (Bone-in pieces work best for flavor.)
0.5 cup Curd (Use full-fat, whisked until smooth.)
1.5 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Provides color without much heat.)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Creamy, aromatic Mughlai chicken with flaky paratha – a rich and soul-satisfying meal!
This north_indian dish is perfect for lunch. With 1560.71 calories and 69.2g of protein per serving, it's a nutritious choice for your meal plan.
101gfat
4 tbsp
Vegetable Oil
(For frying onions.)
3 tbsp Ghee
1 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tsp Garam Masala
0.25 cup Fresh Cream (Use heavy cream with at least 25% fat.)
1 tsp Kewra Water (Optional, for a floral aroma.)
8 strands Saffron Strands
2 tbsp Warm Milk (For soaking saffron.)
1 cup Water (Use warm water for the gravy.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
1 tbsp Slivered Almonds (For garnish.)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Mughlai Paste
Soak cashews and almonds in hot water for 20 minutes. After soaking, peel the skin off the almonds.
While the nuts soak, heat vegetable oil in a pan over medium heat. Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they are uniformly golden brown and crisp (this is called 'birista').
Remove the fried onions with a slotted spoon and drain them on a paper towel to remove excess oil.
In a blender, combine the soaked and drained nuts, the cooled fried onions, and 3-4 tbsp of water. Blend to a very smooth, fine paste.
3
Temper the Spices
Heat ghee in a heavy-bottomed pot or kadai over medium heat.
Once the ghee is hot, add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves.
Sauté for about 30-45 seconds until they become fragrant and sizzle.
4
Cook the Paste and Chicken
Add the prepared onion-nut paste to the pot. Cook on low-medium heat for 6-8 minutes, stirring constantly to prevent it from sticking. Cook until the paste thickens and you see ghee separating at the edges.
Stir in the coriander powder, cumin powder, and the remaining 0.5 tsp of salt. Cook for another minute until the raw smell of the spices disappears.
Add the marinated chicken along with all the marinade. Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is sealed and changes color on all sides.
5
Simmer the Curry
Pour in 1 cup of warm water and stir well to combine everything. Scrape the bottom of the pot to release any flavorful bits.
Bring the curry to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes, or until the chicken is fully cooked, tender, and the gravy has thickened to your desired consistency.
6
Finish and Garnish
While the curry simmers, soak the saffron strands in 2 tbsp of warm milk.
Once the chicken is cooked, turn the heat to the absolute lowest setting. Gently stir in the fresh cream, garam masala, saffron-infused milk, and optional kewra water.
Simmer for just 2 more minutes, ensuring the curry does not boil, as this can cause the cream to split.
Turn off the heat. Garnish with freshly chopped coriander leaves and slivered almonds.
Let it rest for 5 minutes before serving hot with naan, roti, or pulao.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
