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 quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
Creamy, aromatic Mughlai chicken with soft sheermal. A rich, soul-satisfying meal for any occasion.
This indian dish is perfect for dinner. With 1629.85 calories and 69.44g 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.
Servings4
Serving size: 1 piece
399cal
8gprotein
56gcarbs
15gfat
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)
Instructions
1
Bloom Saffron & Activate Yeast (10 minutes)
In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
Serve warm with rich curries like korma, nihari, or enjoy on its own.
