Mughlai Zafrani Chicken recipe is based upon the cuisine from the Mughal Empire also known as ‘Medieval India’. India has always been famous for its maharajas or kings, and almost every state had its own maharaja and royal family that were treated with utmost respect and love from the kingdom. They only ever ate the best food, prepared by the best chefs in the land. Mughali cuisine is famous for being elaborate, rich, flavor some, extravagant and generally not overly spicy. The dish uses ingredients that only the royal family would once be able to enjoy, such as saffron, ghee and a blend of spices that were once used as a currency!
Ingredients for 6 serves
- 1 kg/ 2 ¼ lbs. chicken, diced
- 3 tablespoons ghee
- A 5-cm/2-inch cinnamon or cassia bark stick
- 5 cloves
- 3 cardamom pods
- 1 teaspoon cumin seeds
- 3 onions, finely chopped
- 2 teaspoons salt
- 1 teaspoon Holy Trinity Paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 tablespoons tomato purée/paste
- 2 large tomatoes, finely chopped (core and seeds removed)
- A good pinch of saffron strands
- 150 ml/⅔ cup double/heavy cream
- 100 ml/⅓ cup natural/plain yogurt
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon Garam Masala
Ingredients for Marinade
- 3 tablespoons vegetable oil
- 1 teaspoon Holy Trinity Paste
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 2 tablespoons natural/plain yogurt
- 1 teaspoon tomato purée/paste
- 1 teaspoon Garam Masala
How to cook Mughlai Zafrani Chicken
Combine all of the ingredients for the marinade in a large mixing bowl, add the chicken and coat it well. Allow the chicken to marinate for 24 hours in the refrigerator. If you do not have time, you can marinate it for 30 minutes at room temperature.
Heat the ghee in a heavy-bottomed pan over medium heat and allow it to melt. Add the cinnamon stick, cloves and cardamom pods and fry for 1 minute. Add the cumin seeds and heat until they sizzle and pop.
Add the onions and salt and gently fry until soft and buttery; this will take a good 30 minutes, but be patient and allow the onions to really soften. Add a little more ghee or a splash of water if dry.
Add the holy trinity paste, mix and fry for 2–3 minutes. Add the ground spices and a splash more water and fry for 4–5 minutes.
Add the tomato purée/paste, mix well and fry for 2–3 minutes. Add the tomatoes, mix well, cover and cook over low heat for 20 minutes.
Add the marinated chicken and mix really well so that the chicken is well coated with the sauce. Once the chicken is sealed, add 450 ml/scant 2 cups of water and simmer gently for 25–30 minutes.
Next, add the saffron strands, cream and yogurt, mix really well and simmer for a further 5 minutes. Add the fenugreek leaves and garam masala, then stir.
Sprinkle Mughlai Zafrani Chicken with fresh coriander/cilantro and serve with rice.
