Murg-e-Sultani
A regal Mughlai chicken curry where tender pieces are simmered in a rich, creamy almond-yogurt gravy scented with saffron and rose water. The silky sauce gets its luxurious texture from ground almonds and browned onions, making every bite feel like a feast fit for royalty.
For 4 servings
- prep · ~15 min
Soak saffron and prep the almond paste.
1.Soak saffron strands in 2 tbsp warm milk in a small bowl. Set aside for 15 minutes.2.Drain the soaked almonds and grind them into a smooth paste using 2-3 tbsp water. - fry · ~15 min
Fry the sliced onions until deeply browned.
1.Heat 2 tbsp ghee in a heavy-bottomed pan over medium heat.2.Add the sliced onions and fry, stirring occasionally, until they turn deep golden brown and crisp (12-15 min).3.Remove with a slotted spoon and drain on paper towels. Reserve the ghee in the pan.TIPCrisp, well-browned onions give the curry its characteristic richness. Don't rush this step. - prep · ~2 min
Make the browned onion paste.
1.Take half the fried onions and grind them with 2 tbsp water into a smooth paste. Set aside.2.Reserve the remaining fried onions for garnish. - mix · ~20 min
Marinate the chicken.
1.In a large bowl, combine yogurt, almond paste, browned onion paste, white pepper powder, and 0.25 tsp salt.2.Add the chicken pieces and mix well to coat evenly. Cover and set aside for 20 minutes.TIPBringing the yogurt to room temperature before marinating prevents it from curdling during cooking. - temper · ~1 min
Temper the whole spices.
1.Add the remaining 1 tbsp ghee to the same pan with the reserved onion-frying ghee and heat over medium heat.2.Add cinnamon stick, green cardamom, cloves, and black peppercorns. Sauté for 30 seconds until fragrant. - saute · ~6 min
Build the aromatic base.
1.Add ginger paste and garlic paste to the pan. Sauté for 1 minute until the raw smell disappears.2.Add the marinated chicken along with all the marinade. Stir well.3.Add slit green chilies and remaining 0.25 tsp salt. Cook on high heat for 5 minutes, stirring frequently. - simmer · ~30 min
Simmer the chicken to tender perfection.
1.Add 1 cup water and bring to a boil.2.Lower the heat, cover the pan, and let it simmer gently for 25-30 minutes until the chicken is cooked through and tender.3.Stir once or twice in between to prevent sticking. - mix · ~2 min
Finish with saffron, rose water, and cream.
1.Uncover the pan and stir in the saffron-soaked milk along with the rose water.2.Add fresh cream and garam masala. Stir gently and cook for 2 more minutes on low heat.3.Taste and adjust salt if needed. - garnish
Garnish with fried onions, almonds, and coriander.
1.Transfer the curry to a serving bowl.2.Scatter the reserved crispy fried onions, slivered almonds, and chopped coriander leaves on top.3.Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the richest flavor, fry the onions until they are a deep mahogany brown, not just golden.
- 2Bring the yogurt to room temperature before marinating to prevent it from curdling when added to the hot pan.
- 3Grind the soaked almonds into a very fine, smooth paste to ensure a velvety gravy without any graininess.
- 4Simmer the chicken gently with the lid on; vigorous boiling can toughen the meat and break the sauce.
- 5Stir in the saffron milk, rose water, and cream off the direct heat or on the lowest flame to preserve their delicate aromas.
Adapt it for your goals.
Dairy-free
Replace yogurt with a thick cashew or coconut cream and use ghee-substitute or oil. This makes the dish suitable for those avoiding dairy while retaining a rich, creamy texture.
milder spiceMilder spice
For a family-friendly version, omit or reduce the green chilies and black peppercorns. The dish remains aromatic and rich, with less heat.
nut freeNut-free
Substitute almonds with an equal amount of toasted melon seeds or sunflower seeds (ground to a paste) to achieve a similar creamy thickness without nuts.
boneless chickenBoneless chicken
Use 750 g boneless, skinless chicken thighs or breasts. Reduce simmer time to 15–20 minutes and check for doneness earlier to prevent drying out.
Why this is on our healthy list.
Rich in protein
Chicken provides high-quality animal protein essential for muscle repair and satiety.
Good source of vitamin E
Almonds contribute vitamin E, a fat-soluble antioxidant that supports skin and immune health.
Probiotic from yogurt
Yogurt naturally contains live cultures that support gut health and digestion.
Anti-inflammatory spices
Ingredients like ginger, garlic, cinnamon, and cloves offer natural anti-inflammatory properties.
Frequently asked questions
Yes, but reduce the simmering time to about 15–20 minutes and check for doneness to avoid overcooking.
