Chicken in a Saffron Cashew Masala Sauce – Mughlai Kesar Murg




This recipe is easy to make and relatively fast, unlike some of my other indian recipes. Perfect for a cold mid-week evening! I prefer to make it the day before serving so the dish has time to develop and deepen all the fragrant flavors. Though it is still delicious if you can’t wait that long. Enjoy over a bed of coconut rice (recipe being posted tomorrow). Recipe here.

This recipe uses a whole roasted chicken so you can get a few meals out of it. It keeps well in the fridge for a few days.


1 whole ready roasted chicken – see why I prefer this method in the notes below. You can use fresh raw chicken breasts if you prefer.
1 cup of finely diced onion
3 cloves of pressed or chopped garlic
½ red thai chili ground in a pestle and mortar – use a whole one if you prefer spicy
1 square inch of peeled fresh ginger, blended into a paste or passed through a garlic press. You can also use one small cube of ready frozen ginger found in most supermarkets
½ tsp of saffron (kesar) strands
2 fl oz of milk
2 tbsp of garam masala – you can use store bought or make your own blend – recipe here
3 tbsp of ghee
2 cups of chicken stock/broth
200ml of double or heavy cream
3 tbsp of raw cashew butter
¼ cup of unsalted roasted cashew nuts
2 tbsp of chopped cilantro
Salt and pepper to taste

Warm up the milk – but don’t boil – and add the saffron strands and set to one side
In a heavy bottomed pan heat the ghee
Add the onion and chili and cook until lightly transparent
Add the garlic and the garam masala
Stir and cook for two more minutes
If you are using raw chicken, add it now – see notes below
Add the cashew nut butter and stir well
Now add the broth and stir well
Once everything is nicely combined, add the ready cooked chicken pieces (ignore this if you are using fresh raw chicken)
Reduce the heat
Blend the saffron and the milk until thoroughly combined
Add to the pan and stir
Now add the cream and stir some more, heating gently
Add more stock if necessary
Add salt and pepper to taste
Serve topped with cashew nuts and cilantro over a bed of coconut rice (recipe to follow tomorrow)

I prefer to use a ready roasted de-boned and skinned chicken shredded by hand into small pieces. The reason being that sometimes raw chicken pieces cooked in the sauce can be tough. This way you get nice and tender chicken for the dish
If you use fresh chicken pieces, add the chopped pieces to the onion mixture once it has been fried. Cook for about 5 minutes, then add your stock. Don’t add the cream until 10 minutes before serving and don’t boil
The chili you can grind in a pestle with the salt and some chicken broth to make it easier to scoop out into the dish
If you can’t find unsalted nuts, rinse the salted ones in a colander, drain and dry lightly in the oven

© 2014-2015 Caroline’s Family Kitchen and



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