Murg-e-Sultani
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
5 steps. 45 minutes total.
- 1
Step 1
- a.Prepare Pastes and Saffron Milk
- b.Soak cashew nuts and blanched almonds in hot water for at least 30 minutes. Drain the water.
- c.In a grinder, combine the soaked nuts and whisked curd. Blend to a very smooth, fine paste. Add a tablespoon of water if needed to help it grind.
- d.In a small bowl, gently warm 2 tablespoons of milk and soak the saffron strands in it. Set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat ghee and oil together in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
- d.Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- e.Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Cook the Chicken
- b.Increase the heat to medium-high and add the chicken pieces to the pan.
- c.Sauté for 5-7 minutes, turning the pieces, until the chicken is sealed and lightly browned on all sides.
- d.Add the coriander powder, white pepper powder, and salt. Mix well to coat the chicken and cook for 1 minute.
- 4
Step 4
- a.Build and Simmer the Gravy
- b.Reduce the heat to its lowest setting. Add the prepared nut and curd paste to the pan.
- c.Stir continuously for 5-7 minutes. This is a crucial step to prevent the curd from splitting. Cook until the masala thickens and you see oil separating at the edges.
- d.Slowly pour in 1 cup of water, stirring to combine everything into a smooth gravy. Bring to a gentle simmer.
- e.Cover the pan and cook on low heat for 15-20 minutes, or until the chicken is tender and fully cooked. Stir once or twice in between to prevent sticking.
- 5
Step 5
- a.Finish and Garnish
- b.Once the chicken is cooked, turn the heat to low. Gently stir in the fresh cream, garam masala, saffron-infused milk, and optional kewra water.
- c.Mix well and let it simmer very gently for 2-3 minutes. Do not allow the curry to boil vigorously after adding the cream.
- d.Taste and adjust the salt if necessary. Turn off the heat.
- e.Garnish with chopped coriander leaves and almond slivers. Serve hot with naan, sheermal, or basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an even more flavorful curry, marinate the chicken in a little ginger-garlic paste, salt, and lemon juice for 30 minutes before cooking.
- 2Ensure the nut paste is ground to a very fine consistency for a smooth, velvety gravy.
- 3Always add the curd paste on the lowest possible heat and stir constantly to prevent it from curdling.
- 4Do not boil the curry after adding fresh cream, as high heat can cause it to split and ruin the texture.
- 5White pepper powder is key for the authentic mild heat and light color. Avoid using black pepper if possible.
- 6Using bone-in chicken adds more depth and flavor to the gravy compared to boneless chicken.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer cubes or mixed vegetables like potatoes, carrots, and peas to create a 'Navratan Korma' or 'Paneer Sultani'.
Richer GravyRicher Gravy
Add 1 tablespoon of soaked poppy seeds (khus khus) to the nuts before grinding for an even thicker, creamier, and more traditional Mughlai texture.
Aromatic TwistAromatic Twist
Add a pinch of mace (javitri) powder along with the garam masala at the end for a more complex and authentic royal aroma.
Why this is on our healthy list.
High in Protein
Chicken is an excellent source of lean protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Source of Healthy Fats
Almonds and cashews provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Rich in Minerals
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.
Frequently asked questions
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.