Zafrani chicken or Saffron chicken.
A very delicious and aromatic dish from Awadhi cuisine.
Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. It is very closely related to Bhojpuri cuisine of it neighboring region, Bhojpur. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
Source – Wikipedia
I have already shared two more chicken recipes here.
Our this week’s 115th #Foodiemonday bloghop theme is Awadhi cuisine.
A dish of Lucknow, my in law’s city. Love every aromatic dish of this city.
Lucknow, known as the City of Nawabs or the City of Tehzeeb or etiquette. A city filled with varied cultures.
I am sharing an easy way to make this Awadhi dish. You don’t need to grind the spices separately. A quick yet rich, aromatic and delicious chicken curry. If you are a vegetarian make this curry with paneer or any vegetables.
Chicken – 500 gram
Onion – 3 large, sliced
Garlic – 14 – 15 cloves, peeled and chopped
Ginger – 1 inch piece, chopped
Tomato – 2 medium, chopped
Green chilli – 1-2 chopped
Cashew nuts – 8-9, soaked in water
Almond – 8-9 + 5
Green cardamom – 3
Cloves – 3
Cinnamon – 1 inch piece
Salt to taste
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Coriander powder – 1 tablespoon
Cumin powder – 1 teaspoon
Kashmiri red chilli powder – 1 tablespoon
Saffron – 8-9 strands
Milk – 1/4 cup
Water as require
Curd – 4 tablespoon
Salt 1 teaspoon
Turmeric powder – 1/4 teaspoon
Red chilli powder – 1 teaspoon
Ghee/clarified butter or oil – 5-6 tablespoon
Marinate the chicken pieces with salt, turmeric powder, red chili powder and beaten curd for 30 minutes.
Soak saffron in 1/4 cup warm milk and keep aside.
Soak the almonds in hot water. Peel and slice 5 almonds for garnishing.
Heat 2 teaspoon ghee or oil in a pan. Add sliced onion and little salt.
When the onion becomes translucent add chopped green chilli, garlic, ginger, green cardamom, cloves and cinnamon. Fry till the onions become brown.
Add chopped tomatoes. Saute till the tomatoes becomes mushy.
Remove from heat. Add peeled almonds and cashew nuts. Let it cool down.
Grind the fried onion tomato mixture into smooth paste.
Heat remaining ghee or oil in a pan. Add the ground paste.
Add salt, coriander powder, cumin powder, garam masala powder and kashmiri red chilli powder. Add salt carefully. We have added little salt in the marination and onion. Saute till oil leaves the sides.
Add marinated chicken pieces.
Fry till the chicken pieces coated well with spices.
Add water as require to make thick gravy. Add saffron soaked milk.
Mix well and cover.
Cook until the chicken pieces becomes tender.
Check in between.
Add more water if require.
You can make it in pressure cooker if you want to make it quick.
Check the chicken pieces with a spoon. If it becomes tender, taste and adjust the seasoning.
Switch off the flame.
Garnish with chopped almond and cilantro.
Serve with any Indian bread or rice.
Enjoy the rich aromatic zafrani chicken or Saffron chicken.
If you don’t want to make it with ghee, you can use oil but add at least 1 tablespoon ghee. I have used half oil half ghee.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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