Normally ‘Mughlai chicken recipe’ famous as royal or Shahi chicken cook with different ways. Mughlai Zafrani Chicken is a rich chicken curry cooked with cashew nut paste and spices and flavored with saffron. This chicken dish is prepared using pure, dairy fresh ghee.
This Mughlai style curry recipe is no exception, the gravy is earthy and deep, made creamy with a paste made with cashew, fried onions, red Kashmiri chillies and yogurt. Chicken is sautéed in the spices and cooked till tender and its finished off with saffron milk.
Today I am sharing one of the best chicken gravy recipes that foodies love to eat due to unique flavour. The blend of cream and nutty ingredients makes it scrumptious also execute tempting gravy texture that people loves to eat.
So, Let’s Cook Good Food…
Ingredients:
Chicken: 1 lbs (1/2 kg)
Yogurt: 3 tbsp
Green Chili: 2 Crushed
Roasted Cumin Powder: 1tsp
Coriander Powder: 1 tbsp
Kashmiri Red Chili Powder: 2 tsp
Oil: 2 tbsp
Ghee (Butter): 2 tbsp
Bay Leaves: 2
Cloves: 3
Cinnamon: 2 sticks (1”)
Black Cardamom: 1
Green Cardamom: 3
Ginger Garlic Paste: 2 tbsp
Turmeric Powder: ¼ tsp
Salt to taste
Nutmeg: ¼
Mace (Jaypatri): A small piece
Black Cardomom: 1
Green Cardomom: 4
Cinnamon: One Stick
Cloves: 2
Fennel Seeds: 1 tsp
Fried Onion: ½ Cup
Cashew (Kaju): 4-5
Almond (Badam): 5
Yogurt: 4 tbsp
Saffron: A small pinch
Kewara Water: 1tsp
Method:
Take 3 tbsp of Yogurt in a bowl
Add crushed green chilies, roasted cumin powder, coriander powder, Kashmiri red chili powder
Mix well and keep the mixture aside.
Take a pan, add oil and heat on a medium heat. Add Ghee.
Add Bay leaves, black cardamom, green cardamom, cloves, cinnamon stick and saute for one minute.
Add Chicken and sauté with spices on high flame for 2 minutes.
Add Salut and ginger garlic paste, mix well and sauté on a high flame for another 2 minutes.
Bring the flame to medium and add turmeric powder.
Add Yogurt/spice mixture on it and add 2-3 tbsp water and boil the mixture on a high flame for 2 minutes.
Bring the mixture on medium heat, cover the pan and cook it for another 4-5 minutes.
Now make a fine powder of Nutmeg, Mace, Cloves, Cinnamon, Black Cardamom, Green Cardamom, Fennel Seeds.
Take a bowl, add fried Onion, Cashew, Almonds, Yogurt, Saffron (put it in a warm Water) and make a paste. Add I tsp Kewara water.
Once the Chicken is cooked, add onion, cashew paste along with ground spice powder. Mix well.
Add some hot water to maintain the consistency.
Finally add fresh coriander and ginger julians
Cover the pan and rest the chicken for 15-20 minutes before you serve.
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