Chicken Jahangiri

Name: Chicken Jahangiri
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 700 g chicken (bone-in, medium pieces); 0.75 cup yogurt (plain, whisked); 2 pcs onion (medium, thinly sliced); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 12 pcs cashews (soaked in warm water); 1 tbsp melon seeds (soaked with cashews); 2 tbsp cream; 2 tbsp ghee; 1 tbsp oil; 1 pcs bay leaf; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 5 pcs black peppercorns; 1 tsp coriander powder; 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 6 pcs saffron (soaked in 1 tbsp warm water); 1.25 cup water (plus 1 tbsp warm water for saffron and a little for grinding); 0.5 tsp salt; 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(72)

TASTE SCORE

9/10

Chicken Jahangiri is a rich Mughlai-style curry with tender chicken simmered in a smooth onion, yogurt, and nut-based gravy. Warm spices, saffron, and a gentle finish of cream give it a royal, festive feel without being overly heavy.

PREP

25m

COOK

40m

SERVES

1 KATORI

478 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Soak the nuts and saffron.
1.Soak the cashews and melon seeds in warm water for 15 minutes.
2.Soak the saffron in 1 tbsp warm water and set aside.
3.Keep the chicken, yogurt, and whole spices measured and ready.
TIPSoftened nuts blend into a smoother gravy and give the curry its rich Mughlai texture.
saute · ~12 min
Cook the onions until golden.
1.Heat ghee and oil in a heavy pan over medium heat.
2.Add bay leaf, green cardamom, cloves, cinnamon, and black peppercorns; cook until fragrant, about 30 seconds.
3.Add sliced onion and cook until deep golden, 8 to 10 minutes.
4.Add green chili and ginger-garlic paste and cook for 1 minute.
TIPKeep the heat moderate so the onions turn evenly golden without burning.
mix · ~5 min
Blend the gravy base.
Cool the onion mixture slightly. Blend it with the soaked cashews, melon seeds, and a little water to make a smooth paste.
saute · ~10 min
Fry the chicken with the spice base.
1.Return the pan to medium heat and add the blended paste.
2.Cook for 3 to 4 minutes, stirring often.
3.Add coriander powder, red chili powder, and turmeric powder.
4.Add the chicken and salt, then cook until the pieces turn opaque and lightly coated, 5 to 6 minutes.
simmer · ~20 min
Add yogurt and simmer the curry.
Lower the heat and stir in the whisked yogurt a little at a time. Add 1.25 cups water, mix well, cover, and simmer until the chicken is tender and the gravy thickens, 18 to 20 minutes.
TIPAdd the yogurt on low heat and stir continuously so it stays smooth and does not split.
garnish · ~3 min
Finish with saffron, cream, and garam masala.
Stir in the saffron water, cream, and garam masala. Cook uncovered for 2 to 3 minutes until the gravy looks glossy and coats the chicken well.
serve
Garnish with cilantro and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Take the onions to a deep golden brown, not just soft, for the curry's signature Mughlai depth and color.
2
Cool the fried onion mixture slightly before blending so the nut paste turns smooth instead of greasy.
3
Whisk the yogurt until completely smooth and add it in batches on low heat to prevent curdling.
4
Bone-in chicken works best here because it stays juicy during the simmer and enriches the gravy.
5
If the gravy feels too thick after simmering, loosen it with a few spoonfuls of hot water, not cold.
6
Add saffron, cream, and garam masala only at the end so their aroma stays delicate and pronounced.
7
This curry tastes even better after 2 to 3 hours of rest, once the saffron and whole spices settle into the gravy.