Slow-Simmered Mughlai Chicken Curry with Saffron and Yogurt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich Mughlai-inspired chicken curry infused with fragrant saffron and creamy yogurt, slow-simmered to tender perfection. This Indian-inspired chicken recipe, ready in about 70 minutes, pairs boneless chicken thighs, plain yogurt, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1/4 tsp saffron strands in 2 tbsp warm milk for 10 minutes to release color and aroma.
  2. Step 2: Heat 3 tbsp vegetable oil in a heavy-bottomed pan over medium heat. Add 1 large finely chopped onion and sauté for 8-10 minutes until golden brown and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp ginger paste, cooking for 2 minutes until aromatic.
  4. Step 4: Add 2 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp salt, stirring for 1 minute to toast the spices.
  5. Step 5: Add 1 lb boneless chicken thighs cut into bite-sized pieces, stirring to coat well with the spice mixture. Cook for 5 minutes until the chicken starts to brown.
  6. Step 6: Lower heat to medium-low and mix in 1/2 cup plain yogurt and the saffron-infused milk, stirring gently to incorporate.
  7. Step 7: Pour in 1 cup water and bring to a gentle simmer. Cover and cook for 35-40 minutes until the chicken is tender and the sauce thickens.
  8. Step 8: Sprinkle 1 tsp garam masala and 1/4 cup chopped fresh cilantro leaves, stirring gently. Simmer uncovered for 5 more minutes to blend flavors before serving.

Frequently asked questions

How long does Slow-Simmered Mughlai Chicken Curry with Saffron and Yogurt take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Mughlai Chicken Curry with Saffron and Yogurt?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered Mughlai Chicken Curry with Saffron and Yogurt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Mughlai Chicken Curry with Saffron and Yogurt for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Mughlai Chicken Curry with Saffron and Yogurt?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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