Authentic Awadhi Shahi Zaffrani Murg
Indulge in a royal Awadhi feast with this rich chicken curry simmered in a creamy saffron and cashew gravy. Infused with delicate aromatic spices, it pairs wonderfully with warm buttered naan.
65min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Marinate the chicken pieces in yogurt, ginger-garlic paste, and a pinch of salt for at least 30 minutes.
2
Heat ghee in a heavy-bottomed pan and fry the sliced onions until golden brown, then remove and blend into a smooth paste once cooled.
3
In the same ghee, add the whole spices (green cardamom, cloves, cinnamon) and let them crackle.
4
Add the marinated chicken to the pan and sear on medium-high heat until lightly browned.
5
Stir in the fried onion paste and cashew paste, cooking for 5 minutes until the oil begins to separate.
6
Pour in the saffron milk, cardamom powder, and mace powder, stirring well to combine.
7
Cover and simmer on low heat for 20 minutes until the chicken is tender and cooked through.
8
Stir in the heavy cream and simmer gently for another 5 minutes without boiling.
9
Garnish with fresh coriander leaves and serve hot with flatbreads.
Ingredients
700g chicken thighs, boneless
1 cup thick yogurt
2 tbsp ghee
2 large onions, finely sliced
1 tbsp ginger-garlic paste
1/2 cup cashews, soaked and blended to a paste
1/2 tsp saffron threads dissolved in 2 tbsp warm milk
1 tsp green cardamom powder
1/2 tsp mace powder
4 green cardamom pods
2 cloves
1 cinnamon stick
1 cup heavy cream
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.