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 fragrant and royal Mughlai rice dish, where long-grain basmati rice is cooked with the delicate aroma of saffron, whole spices, and a hint of sweetness. Garnished with fried nuts and raisins, it's perfect for celebrations.
Creamy Mughlai chicken with aromatic zafrani pulao – a truly melt-in-mouth, energy-giving feast!
This mughlai dish is perfect for dinner. With 2143.47 calories and 85.98g 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.
Servings
4
Serving size: 1.5 cups
913cal
25gprotein
88gcarbs
55gfat
Ingredients
1.5 cup Basmati Rice (Aged, long-grain)
3 tbsp Ghee
0.25 tsp Saffron Strands (A generous pinch)
2 tbsp Milk (Warmed)
1 medium Onion (Thinly sliced)
12 whole Cashew Nuts (Halved)
12 whole Almonds (Blanched and slivered)
2 tbsp Raisins
1 tsp Ginger-Garlic Paste
4 pods Green Cardamoms (Slightly crushed)
4 whole Cloves
1 inch piece Cinnamon Stick
1 whole Bay Leaf
2 tsp Sugar
1.25 tsp Salt (Adjust to taste)
2.75 cup Water
Instructions
1
Prepare Rice and Saffron
Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes.
While the rice soaks, combine the saffron strands and warm milk in a small bowl. Set aside to bloom for at least 15 minutes.
2
Fry Nuts and Raisins
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashew nuts and slivered almonds, frying for 1-2 minutes until they turn a pale golden color. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins and fry for 30-45 seconds until they plump up. Remove and keep them with the fried nuts.
3
Sauté Aromatics and Onions
To the remaining ghee in the pot, add the bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30 seconds until fragrant.
Add the thinly sliced onions and cook for 7-9 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
Drain the soaked rice completely and add it to the pot. Gently toast the rice with the onions and spices for 2 minutes, being careful not to break the grains.
Pour in the water, saffron-infused milk, sugar, and salt. Stir gently just once to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
5
Rest and Serve
After 15 minutes, turn off the heat but do not open the lid. Let the pulao rest and steam for another 10 minutes. This step is crucial for perfectly cooked, separate grains.
Open the lid and gently fluff the rice with a fork. Garnish with the fried nuts and raisins.
Serve hot with a side of cooling raita or a rich curry like Navratan Korma.
