Mughlai Chicken Zafrani is a rich and aromatic dish that brings the elegance of Mughlai cuisine to your kitchen. Infused with fragrant spices, creamy yogurt, and the luxurious touch of saffron, this dish offers a royal dining experience with minimal effort. Perfect for special occasions or when you’re in the mood for indulgence, this recipe will give you restaurant-style Mughlai chicken with a zesty saffron flavor that will leave your guests wanting more.
Ingredients:
For Marination:
- 1 pound Chicken, bone-in, skinless, cut into small pieces (small curry cut)
- 1/2 cup Plain thick yogurt, full-fat, whisked
- 1 tablespoon Ginger garlic paste
- 1/4 teaspoon Ground turmeric (Haldi)
- 2 teaspoons Coriander powder (Dhaniya)
- 2 teaspoons of mild Kashmiri red chili powder, or to taste, adding a vibrant color and subtle warmth to your dish.
- 1 teaspoon Salt
- Juice of 1/2 Lime
For the Curry:
- 10 strands Saffron
- 2 tablespoons of gently heated milk, perfect for infusing saffron with its rich flavor and golden hue.
- 12 Cashews
- 1/4 cup Warm water (for soaking cashews)
- 2/3 cup Golden fried onions (Birista)
- 2 tablespoons Oil
- 1 tablespoon Ghee
- 1 teaspoon of Kashmiri red chili powder, optional, to be adjusted according to your spice preference.
- 1/2 cup Water
- 1 green chili pepper, sliced lengthwise for an optional burst of heat.
- 1 teaspoon Garam Masala
- 1 teaspoon Kewra water (optional)
- Chopped cilantro, for garnish
Whole Spices:
- 1 Bay leaf (Tej Patta)
- 1 inch Cinnamon stick (Dalchini)
- 1 Black cardamom (Moti Elaichi)
- 3 Green cardamom pods (Elaichi)
- 4-5 Cloves (Laung)
- 1 petal Mace (Javitri), crushed
Instructions:
Step 1: Marinate the Chicken
- In a bowl, combine the chicken with yogurt, ginger garlic paste, ground turmeric, coriander powder, Kashmiri red chili powder, salt, and lime juice.
- Mix everything well, ensuring that the chicken is evenly coated with the marinade. Seal the container and chill in the refrigerator for a minimum of 30 minutes, or overnight for enhanced flavor infusion.
Step 2: Prepare the Saffron and Cashew Mixture
- Immerse the saffron strands in gently heated milk and let them sit to release their flavor, then set aside.
- Soak the cashews in 1/4 cup warm water for about 10 minutes, then grind them into a smooth paste.
Step 3: Cook the Chicken
- Heat oil and ghee in a large pan or heavy-bottomed pot over medium heat.
- Add the whole spices—bay leaf, cinnamon stick, black cardamom, green cardamom pods, cloves, and crushed mace.
- Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Step 4: Add Flavor and Simmer
- Add the golden fried onions (Birista), Kashmiri red chili powder (if using), and the cashew paste to the chicken. Stir well to combine.
- Add 1/2 cup water and the slit green chili pepper (if using), then cover and cook for 15 minutes, allowing the chicken to cook through and absorb the flavors.
Step 5: Final Touches
- After the chicken is thoroughly cooked, incorporate the garam masala, infused saffron milk, and kewra water (if desired). Stir delicately and allow the mixture to simmer for an additional 5 minutes.
- Garnish with freshly chopped cilantro before serving.
Conclusion:
This restaurant-style Mughlai Chicken Zafrani is a luxurious and flavorful dish that perfectly balances richness and spice. The tender chicken, infused with the deep flavors of saffron, cashew, and fragrant spices, creates a dish fit for royalty. Serve it with naan or basmati rice for a meal that will impress your family and guests alike.
Restaurant-Style Mughlai Chicken Zafrani
A rich and aromatic Mughlai chicken dish featuringfragrant spices, saffron, and a creamy cashew base.
Ingredients
For Marination:
- 1 pound Chicken bone-in, skinless, cut into small pieces (small curry cut)
- 1/2 cup Plain thick yogurt full-fat, whisked
- 1 tablespoon Ginger garlic paste
- 1/4 teaspoon Ground turmeric Haldi
- 2 teaspoons Coriander powder Dhaniya
- 2 teaspoons of mild Kashmiri red chili powder or to taste, adding a vibrant color and subtle warmth to your dish.
- 1 teaspoon Salt
- Juice of 1/2 Lime
For the Curry:
- 10 strands Saffron
- 2 tablespoons of gently heated milk perfect for infusing saffron with its rich flavor and golden hue.
- 12 Cashews
- 1/4 cup Warm water for soaking cashews
- 2/3 cup Golden fried onions Birista
- 2 tablespoons Oil
- 1 tablespoon Ghee
- 1 teaspoon of Kashmiri red chili powder optional, to be adjusted according to your spice preference.
- 1/2 cup Water
- 1 green chili pepper sliced lengthwise for an optional burst of heat.
- 1 teaspoon Garam Masala
- 1 teaspoon Kewra water optional
- Chopped cilantro for garnish
Whole Spices:
- 1 Bay leaf Tej Patta
- 1 inch Cinnamon stick Dalchini
- 1 Black cardamom Moti Elaichi
- 3 Green cardamom pods Elaichi
- 4-5 Cloves Laung
- 1 petal Mace Javitri, crushed
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine the chicken with yogurt, ginger garlic paste, ground turmeric, coriander powder, Kashmiri red chili powder, salt, and lime juice.
- Mix everything well, ensuring that the chicken is evenly coated with the marinade. Seal the container and chill in the refrigerator for a minimum of 30 minutes, or overnight for enhanced flavor infusion.
Step 2: Prepare the Saffron and Cashew Mixture
- Immerse the saffron strands in gently heated milk and let them sit to release their flavor, then set aside.
- Soak the cashews in 1/4 cup warm water for about 10 minutes, then grind them into a smooth paste.
Step 3: Cook the Chicken
- Heat oil and ghee in a large pan or heavy-bottomed pot over medium heat.
- Add the whole spices—bay leaf, cinnamon stick, black cardamom, green cardamom pods, cloves, and crushed mace.
- Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Step 4: Add Flavor and Simmer
- Add the golden fried onions (Birista), Kashmiri red chili powder (if using), and the cashew paste to the chicken. Stir well to combine.
- Add 1/2 cup water and the slit green chili pepper (if using), then cover and cook for 15 minutes, allowing the chicken to cook through and absorb the flavors.
Step 5: Final Touches
- After the chicken is thoroughly cooked, incorporate the garam masala, infused saffron milk, and kewra water (if desired). Stir delicately and allow the mixture to simmer for an additional 5 minutes.
- Garnish with freshly chopped cilantro before serving.