Authentic Chicken Curry Recipe – Saffron & Kewra Flavored Indian Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Saffron & Kewra Flavored Indian Delight

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. This isn’t just any chicken curry, though. This is the one I’ve been perfecting for years – a beautiful, aromatic dish infused with saffron and kewra essence. It’s a little bit special, a little bit fancy, and totally worth the effort. Trust me, your family will be asking for seconds!

Why You’ll Love This Recipe

This chicken curry is a flavour explosion! It’s rich, deeply savoury, and has this incredible floral aroma thanks to the saffron and kewra. It’s the kind of dish that feels comforting yet celebratory, perfect for a weeknight dinner or a special occasion. Plus, it’s surprisingly straightforward to make, even though it tastes like you spent hours on it.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 kg chicken
• 2 tbsp oil
• 4 cardamoms
• 2 bay leaves
• 2 small cinnamon sticks
• 3 large onions
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp chili powder
• 1 tsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1 cup yogurt
• ½ cup water (approx. 120ml)
• 8-10 strands saffron
• 1 tsp kewra essence
• ½ tsp garam masala powder

Ingredient Notes

Let’s talk ingredients! A few of these really make this curry sing.

• Saffron: Don’t skip the saffron! It adds a beautiful colour and a subtle, luxurious flavour. A little goes a long way. You can find it at most Indian grocery stores or online.
• Kewra Essence: This is a bit more niche, but it’s what gives this curry its unique floral aroma. It’s made from the screwpine flower and adds a lovely fragrance. It’s available at Indian grocery stores.
• Kashmiri Chili Powder: This is the secret to that gorgeous red colour and mild heat. It’s not super spicy, but it adds a beautiful depth of flavour. If you can’t find it, you can use regular chili powder, but reduce the amount slightly.
• Onions: I prefer using large, red onions for their sweetness, but yellow onions work just fine too.
• Yogurt: Full-fat yogurt gives the richest flavour, but you can use low-fat if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed saucepan over medium heat. Add the cardamoms, bay leaves, and cinnamon sticks. Let them sizzle for a minute or so until fragrant – this blooms the spices and releases their flavour.
2. Now, add the sliced onions and cook until they turn translucent and golden brown. This takes about 8-10 minutes, and patience is key here! Don’t rush it.
3. Stir in the ginger paste, garlic paste, chili powder, Kashmiri chili powder, and coriander powder. Fry this masala for about 5 minutes, stirring constantly to prevent it from burning. You’ll know it’s ready when the oil starts to separate from the spices.
4. Add the chicken pieces and cook for about 5 minutes, until they change colour and release their juices.
5. Mix in the yogurt, water, and saffron strands. Bring the curry to a simmer, then cover the saucepan and let it cook until the chicken is fully cooked and tender – about 20-25 minutes.
6. Finally, sprinkle in the garam masala powder and kewra essence. Simmer for another 5 minutes to allow the flavours to meld together.

And that’s it! Your saffron and kewra-infused chicken curry is ready.

Expert Tips

• Marinating the Chicken: For even more flavour, marinate the chicken in the yogurt and spices for at least 30 minutes (or even overnight!) before cooking.
• Low and Slow: Simmering the curry gently is key to tender chicken and a rich, flavourful sauce.
• Adjusting the Spice: Feel free to adjust the amount of chili powder to your liking.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the chicken for chickpeas or paneer (Indian cheese). Use a plant-based yogurt alternative and ensure your ghee (if using) is plant-based.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten.
• Spice Level: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: My aunt always makes this curry for Eid and Diwali – it’s a real crowd-pleaser! It’s perfect for any celebratory meal.

Serving Suggestions

Serve this curry hot with fluffy rotis, steamed basmati rice, or warm naan bread. A side of raita (yogurt dip) and a sprinkle of fresh coriander leaves are the perfect finishing touches.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What cut of chicken is best for this curry? I usually use bone-in, skin-on chicken thighs – they stay really tender and flavourful. But boneless, skinless chicken breast works too, just be careful not to overcook it.
• Can I make this curry ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.
• How do I adjust the thickness of the curry? If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• What is Kewra Essence and where can I find it? Kewra essence is a floral flavoring agent used in Indian cuisine. You can find it at Indian grocery stores or online.
• Can I use regular chili powder instead of Kashmiri chili powder? Yes, you can! But Kashmiri chili powder gives a beautiful colour and milder heat. If using regular chili powder, start with less and add more to taste.

Enjoy! I really hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!