Murg Zafrani Korma | Mughlai Chicken Curry
Murg Zafrani Korma is a luxurious and flavorful Mughlai chicken curry known for its rich, creamy texture and aromatic blend of spices. Made with tender chicken cooked in a sauce of yogurt, cream, saffron (zafran), nuts, and exotic spices, this dish reflects the opulence of Mughal cuisine. Often served at festive occasions or royal feasts, it pairs perfectly with naan, roti, or fragrant basmati rice.
Ingredients
For Marinating Chicken
- Chicken (curry cut) (चिकन) – 1 kg
- Salt (नमक) – 1½ tsp
- Ginger garlic paste (अदरक लहसुन पेस्ट) – 2 tbsp
- Hamdard Khaalis Zafrani Garam Masala (गरम मसाला) – 1 tsp
For Oil
- Mustard oil (सरसों तेल) – ⅓ cup
- Garlic chopped (लहसुन) – 2 tsp
- Water (पानी) – ¼ cup
For Frying
- Onion sliced (प्याज़) – 1½ cups
- Khus Khus (खस खस) – 3 tbsp
- Desiccated Coconut (नारियल बुरादा) – ¼ cup
- Cardamom (ईलाइचि) – 4-5 nos
- Cloves (लोंग) – 4-5 nos
- Cinnamon (2” piece) (दालचीनी) – 1 no
- Onion paste (प्याज़ का पेस्ट) – ¾ cup
- Hamdard Khaalis Turmeric (हल्दी) – ½ tsp
- Hamdard Khaalis Red Chilli powder (मिर्ची पाउडर) – 1½ tsp
- Hamdard Khaalis Coriander powder (धनिया) – 1½ tbsp
- Curd (दही) – ½ cup
- Cashew (soaked) (काजू) – ¼ cup
- Water (पानी) – as required
- Green chilli, slit (हरी मिर्च) – 2 nos
- Hamdard Khaalis Zafrani Garam Masala (गरम मसाला) – 1 tsp
- Coriander chopped (धनिया) – handful
For Garnish
- Coriander chopped (धनिया) – handful
- Fried onions (तला हुआ प्याज़) – handful
Instructions
- We start by marinating the chicken with some salt, ginger garlic paste, Hamdard Khaalis Zaffrani Garam Masala, haldi and chilli powder. Mix it and keep aside.In a deep kadai heat mustard oil but do not let it smoke. Mix together water and garlic, mix it and then strain it. Sprinkle this garlic water on hot oil to remove the sharpness of the mustard oil. In the same oil add sliced onions and cook them till they turn light brown. Remove and strain to remove the oil. Spread the onions on a chopping board and chop it roughly. Add these fried onions to the marinated chicken.
- Pour back the same oil into the kadai. Add cardamom, cinnamon, cloves and once they splutter pour the onion paste. Cook the paste till brown and then add the chicken. Cook the chicken for 5 mins and then sprinkle coriander powder and give it a stir. Add curd, khus khus, cashew nuts and coconut in a blender to make a smooth puree.
- Add this puree into the kadai and mix it. Cook the chicken for another 5 mins and then add sufficient water to make a thick curry. Cover and cook the chicken till it is well cooked. Adjust the seasoning, sprinkle Hamdard Khaalis Zaffrani Garam Masala, chopped coriander and give it a stir. Serve it hot with rice or roti.
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