Murg-e-Sultani

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   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.
9. 9
   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.

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