MUGHLAI ZAFRANI CHICKEN RECIPE

Mughlai Zafrani Chicken is one of recipes from the ‘Mughlai Cuisine’. It is perfect for a weekend brunch. It’s an extremely popular Chicken recipe from the Royal Mughlai Kitchens of Lucknow/Hyderabad (where the Mughal’s ruled).

The chicken is cooked in a slow-simmered gravy/curry made using aromatic Indian spices along with yogurt, Indian masala powdered and loaded with ghee, saffron, and cashew nut paste. Since it was cooked mostly for kings in earlier times, it hardly used any tomatoes as it was more of a yogurt curry. Mughlai Zafrani Chicken is a rich chicken curry cooked with cashew nut paste and spices and flavored with saffron.

 

INGREDIENTS FOR MUGHLAI ZAFRANI CHICKEN –

• 10-12 strands Saffron (Soaked in 2 tbsp warm milk)
• 3 tbsp Ghee
• 2 tbsp Oil
• 2 Black Cardamom
• 2 Green Cardamom
• 4-5 Black peppercorns
• 2-3 Cloves
• 1 inch Cinnamon
• 1 kg Chicken
• 2 tsp Ginger Garlic Paste
• 1 cup Brown Fried Onion
• 10-15 Cashew Nuts (Soaked in warm water)
• 2 tsp Kashmiri Red Chilli Powder
• 2 tsp Coriander Powder
• 1/2 tsp Garam Masala Powder
• Salt to taste
• 1/4 cup Curd
• 3-4 drops Kewra Essence
• 1/2 tsp Cardamom powder

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INSTRUCTIONS FOR MAKING –

1. Take heavy bottom pan, heat ghee and oil in the pan.
2. When the oil is hot, add black cardamom, green cardamom, black peppercorns, cloves and cinnamon stick.
3. Fry for a few seconds.
4. Add chicken in the pan and fry on high heat for 3-4 minutes.
5. Now add the brown fried onions and cashew nuts in a blender with little water to make a paste.
6. Add the paste in the pan along with ginger garlic paste, curd, Kashmiri red chilli powder, coriander powder, garam masala powder and salt.
7. Saute the mixture on medium heat for 5 mins.
8. Add 1/2 cup of water and cover the pan and cook till chicken is done, roughly 25 – 30 mins.
9. Keep stirring the chicken so it does to stick on the base of the pan.
10. Now add kewra essence, cardamom powder and saffron soaked in milk and cook for another 2-3 minutes.
11. Mughlai Zafrani Chicken is ready and now turn off the flame.

 

Garnish with golden fried onions, almond flakes and few saffron strands and Serve hot with Laccha Paratha or Pulao.

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