Excellent Mughlai Zaafrani Murg Mughlai Saffron Chicken
Indulge in the luxurious flavors of **Excellent Mughlai Zaafrani Murg (Mughlai Saffron Chicken)**, a regal dish that captures the essence of traditional Mughlai cuisine. This aromatic chicken curry combines tender bone-in chicken marinated in spiced yogurt with a rich and creamy almond-cashew base, infused with the delicate floral notes of saffron and rose water. Slow-cooked to perfection with a medley of warm whole spices like cardamom, cinnamon, and cloves, this dish achieves a melt-in-your-mouth texture and a symphony of bold, yet balanced flavors. Garnished with golden-fried onions and fresh coriander, it’s an irresistible centerpiece paired best with fluffy naan or fragrant basmati rice. Perfect for special occasions, this dish is a celebration of indulgence and nostalgia for royal Indian culinary traditions.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless, cut into medium pieces)
- 200 g Plain yogurt
- 100 ml Fresh cream
- 3 medium Onions (thinly sliced)
- 1.5 tbsp Garlic paste
- 1.5 tbsp Ginger paste
- 10 pieces Almonds (soaked, peeled, and ground into a paste)
- 10 pieces Cashews (soaked, ground into a paste)
- 1 pinch Saffron strands
- 3 tbsp Warm milk
- 4 pieces Green cardamom pods
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 1 piece Bay leaf
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- 1 tsp Salt
- 3 tbsp Ghee
- 2 tbsp Cooking oil
- 2 tbsp Fresh coriander leaves (for garnish)
- 1 tsp Rose water
Instructions
In a small bowl, soak the saffron strands in 3 tablespoons of warm milk and set aside.
In a mixing bowl, marinate the chicken with yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Cover and let it rest for at least 30 minutes.
Heat 2 tablespoons of oil and 1 tablespoon of ghee in a large heavy-bottomed pan over medium heat.
Add the sliced onions and fry until golden brown. Remove half the onions and set aside for garnish.
Add the bay leaf, cardamom pods, cloves, and cinnamon stick to the pan. Stir for 30 seconds until aromatic.
Add the marinated chicken to the pan and sauté on medium heat for 5–7 minutes until the chicken begins to brown slightly.
Stir in the almond and cashew pastes, ensuring the chicken is evenly coated.
Add the coriander powder and the saffron milk to the pan. Mix well.
Cover the pan and let the chicken cook on low heat for 25–30 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Add the fresh cream and rose water, stirring gently to combine. Simmer for another 5 minutes.
In a separate small pan, heat the remaining ghee and drizzle it over the finished dish for an extra layer of flavor.
Garnish the Mughlai Zaafrani Murg with fried onions and fresh coriander leaves before serving.
Serve hot with naan, roti, or fragrant basmati rice.
Nutrition Facts
Calories |
3251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 4714 mg | 205% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 35.4 g | ||
| Protein | 344.9 g | 690% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 921 mg | 71% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4721 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
