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A truly royal Mughlai chicken curry featuring a luxurious, creamy gravy made from a paste of cashews and almonds, delicately flavored with saffron and aromatic spices. This rich, mild curry is perfect for special occasions.
For 4 servings
Prepare Pastes and Saffron Milk
Sauté Aromatics
Cook the Chicken
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A truly royal Mughlai chicken curry featuring a luxurious, creamy gravy made from a paste of cashews and almonds, delicately flavored with saffron and aromatic spices. This rich, mild curry is perfect for special occasions.
This mughlai recipe takes 70 minutes to prepare and yields 4 servings. At 950.32 calories per serving with 56.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build and Simmer the Gravy
Finish and Garnish
Replace the chicken with 400g of paneer cubes or mixed vegetables like potatoes, carrots, and peas to create a 'Navratan Korma' or 'Paneer Sultani'.
Add 1 tablespoon of soaked poppy seeds (khus khus) to the nuts before grinding for an even thicker, creamier, and more traditional Mughlai texture.
Add a pinch of mace (javitri) powder along with the garam masala at the end for a more complex and authentic royal aroma.
Chicken is an excellent source of lean protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Almonds and cashews provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
This dish contains essential minerals like phosphorus and calcium from the chicken and dairy, supporting bone health, and magnesium from the nuts, which aids in nerve function.
One serving of Murg-e-Sultani contains approximately 450-550 calories, depending on the fat content of the chicken and cream used. It is a rich dish meant for special occasions.
Murg-e-Sultani is high in protein from chicken and contains healthy fats from nuts. However, due to the use of ghee, cream, and cashews, it is also high in calories and saturated fat. It's best enjoyed in moderation as part of a balanced diet.
To prevent curdling, ensure two things: first, the curd should be at room temperature and whisked well. Second, always add the curd paste on the lowest possible heat and stir it continuously and briskly for the first 5-7 minutes until it is well cooked.
The nut paste is fundamental to the creamy texture and flavor of Murg-e-Sultani. You could try a nut-free version using a paste of melon seeds (magaz) or poppy seeds (khus khus), but the taste and consistency will be different.
Yes, you can. The curry tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of milk or water if the gravy has thickened too much.
They are very similar, and Murg-e-Sultani can be considered a type of Shahi (royal) Korma. The main distinction is the emphasis on luxurious ingredients like saffron, almonds, and sometimes kewra water, giving it a particularly regal and aromatic profile. Korma is a broader category of mild, yogurt-based curries.