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Zafrani Chicken 

22/10/2017 by Sujata Roy 21 Comments

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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.

Chicken dak bungalow

Chicken chaap

Our this week’s 115th #Foodiemonday bloghop theme is Awadhi cuisine.
img 20170707 wa0000 20170906120206106
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.
20171022 220450


Recipe


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
For marination


Curd – 4 tablespoon

Salt 1 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1 teaspoon

Ghee/clarified butter or oil – 5-6 tablespoon
20171022 220256

 

Method


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.
20171022 233051
Note –

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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Filed Under: Curries, Non Vegetarian, Traditional Food Tagged With: almond, aromatic, Awadhi cuisine, cashew nuts, delicious, dinner, easy cooking, flavourful gravy, Lucknowi cuisine, lunch, party side dish, rich, rich and spicy chicken curry, saffron, Saffron chicken, spices

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Reader Interactions

Comments

  1. Aruna says

    23/10/2017 at 3:47 AM

    I love the use of aromatics like Saffron and Kewra in Awadhi Cuisine. Your chicken looks so rich and delicious. Perfect for the festive season. ☺

    Reply
    • Batter Up With Sujata says

      23/10/2017 at 3:49 AM

      Thanks a lot Aruna 😍 😍

      Reply
  2. mistimaan says

    23/10/2017 at 6:45 AM

    Looks too tasty 🙂

    Reply
    • Batter Up With Sujata says

      23/10/2017 at 1:44 PM

      Thank you so much 😊😊

      Reply
  3. The Girl Next Door says

    23/10/2017 at 12:11 PM

    Brilliant share! 🙂

    Reply
    • Batter Up With Sujata says

      23/10/2017 at 1:44 PM

      Thank you so much 😍 😍

      Reply
  4. firsttimercook says

    23/10/2017 at 12:17 PM

    Super duper di, m just drooling over here 👌👌👌

    Reply
    • Batter Up With Sujata says

      23/10/2017 at 1:44 PM

      Thanks a lot dear 😍 😍

      Reply
  5. Amrita says

    23/10/2017 at 3:18 PM

    It looks so juicy and succulent..😍😍..perfect with Naan and Rice/pulao!

    Reply
    • Batter Up With Sujata says

      23/10/2017 at 5:23 PM

      Thank you so much Amrita 😍 😍

      Reply
  6. Mayuri Patel says

    23/10/2017 at 7:48 PM

    I can image paneer in that rich gravy Sujata. Great share for the Awadhi cuisine. I find using ghee makes all the difference in the taste of such exotic dishes.

    Reply
    • Batter Up With Sujata says

      24/10/2017 at 1:57 AM

      Thanks Mayuri. Yes you are right but I have to use less ghee because of my husband. He is on restricted diet. No fat allowed. But it was also superbly delicious with ghee oil mix.

      Reply
  7. kritisinghal2403 says

    24/10/2017 at 8:57 AM

    Looks fab.. Amazing share and beautiful presentation! 🙂

    Reply
    • Batter Up With Sujata says

      24/10/2017 at 9:24 AM

      Thank you so much Kriti 😊 😊

      Reply
  8. PRB says

    24/10/2017 at 9:02 AM

    Looks very good! I would definitely try this 🙂

    Reply
    • Batter Up With Sujata says

      24/10/2017 at 9:23 AM

      Thank you so much 😍

      Reply
  9. poonampagar says

    25/10/2017 at 4:02 AM

    The dish looks just perfect..juicy, succulent and aromatic.. bookmarking it di !

    Reply
    • Batter Up With Sujata says

      25/10/2017 at 4:51 AM

      Thank you so much Poonam 😍 😍

      Reply
  10. Veena Krishnakumar says

    04/11/2017 at 1:51 PM

    The gravy looks very rich and am sure the dish would be as royal as it sound. Lovely share!!

    Reply
    • Batter Up With Sujata says

      04/11/2017 at 6:58 PM

      Thank you so much Veena 😍 😍

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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