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–+ servings

Restaurant-Style Mughlai Chicken Zafrani

A rich and aromatic Mughlai chicken dish featuringfragrant spices, saffron, and a creamy cashew base.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian, Mughlai
Servings 4
Calories 451 kcal

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.

Nutrition

Calories: 451kcal
Keyword Mughlai chicken
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