Restaurant-Style Mughlai Chicken Zafrani

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.