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Sunday 24 March 2024

Zafrani Chicken


           If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this delicacy which is a must try. It is very delicious, divine and apt to be served on special occasions. The addition of cashew nuts gives a nice creamy texture to the gravy along with the rich aroma coming from the saffron. 

           This particular recipe is cooked in a milk-saffron based gravy and is relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic Mughlai dish.


  • 500 gms. Chicken with bones, curry cut
  • 3-4 tbsp. ghee
  • 1" cinnamon stick
  • 2 green cardamoms
  • 1 large cardamom
  • 4 cloves
  • 2 whole dry red chilies
  • 2 bay leaves
  • 1 onion, sliced
  • 8-10 cashew nuts
  • 1 tsp. ginger-garlic paste
  • 1/2 turmeric powder salt to taste
  • 1 tbsp. coriander-cumin powder
  • 1 tbsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. roasted kasuri methi, crushed
  • 1 cup milk
  • 1/4 tsp. saffron
  • 2 tbsp. coriander leaves

                    In a small small, mix together ginger-garlic paste and all the dry spices (except garam masala powder and kasuri methi). Keep aside. Soak the saffron in the milk. Keep aside. 

                    Heat 1 tsp. ghee in a pan / kadai and sauté the onion till light brown. Keep aside to cool. Then grind along with the cashew nuts and 1/4 cup water into a smooth paste. Keep aside.

                    Heat remaining ghee and temper with the bay leaves, dry red chilies, cinnamon, both the cardamoms and cloves. Sauté for a few seconds. 

                    Now add the chicken and fry till light brown. Add the spice paste and continue to stir fry for 1-2 minutes. 

                     Then add the onion-cashew paste and sauté on a low to medium flame for a couple of minutes. 

                     Add the saffron milk and cook, covered till the chicken is cooked and the oil separates. 

                     Now add the garam masala and kasuri methi. Give it a stir and switch off the flame. Garnish with coriander leaves and serve with steamed rice, plain biryani, pulao, naan, tandoori roti, paratha or phulka. 

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