Chicken Dilruba is one of those dishes that feels special without being overly complicated. The name itself hints at something beloved, and the recipe lives up to it with layers of flavor from yogurt, nuts, and Punjabi garam masala. What makes this curry stand out is the way ground almonds and walnuts thicken the sauce naturally, creating a gravy that tastes indulgent but comes together in under an hour.
The saffron adds a gentle floral note at the end, turning the dish golden and fragrant. If you enjoy creamy chicken curries with a bit of heat and plenty of character, this one deserves a spot in your regular rotation.
About the Recipe
This recipe brings together several elements that work beautifully as a team. The onion and ginger paste forms the base, giving the curry a savory backbone. Yogurt adds tang and helps tenderize the chicken, while the ground nuts provide body and richness without needing cream. The spices are warm rather than overwhelming, with turmeric for color and garam masala for depth.
Saffron might seem like a small detail, but it adds a subtle fragrance that makes the dish feel a bit more elegant. The method is straightforward, and each step builds flavor gradually, so you end up with a sauce that tastes like it has been cooking all day.
Why you will love this recipe
The texture of the sauce is what really makes this curry special. Ground almonds, walnuts, and melon seeds create a gravy that feels smooth and slightly nutty, coating the chicken in a way that feels satisfying. The heat from cayenne peppers balances the richness, so the dish never feels too heavy. I like how the saffron milk goes in at the very end because it keeps that delicate aroma fresh.
This recipe also allows you to adjust the spice level easily, making it flexible for different palates. It pairs beautifully with warm naan or paratha, and leftovers taste even better the next day once the flavors have had time to meld.
Chicken Dilruba
Cooking Tips
Take your time when frying the onion and ginger paste because that golden color means the raw sharpness has cooked off, leaving behind sweetness. Stir the chicken and yogurt mixture often to prevent sticking, especially as it thickens. Grind the nuts finely so they blend smoothly into the milk without leaving gritty bits. Keep the heat at medium throughout to avoid burning the spices or drying out the chicken. When you add the saffron milk at the end, just let it warm through rather than boiling it, which preserves the aroma.
Serving and Storing Suggestions
This recipe serves about six people and takes roughly 45 minutes from start to finish, including prep time. Serve it hot with roti, naan, or paratha, and a side of raita or a simple cucumber salad to balance the richness. You can store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water or milk if the sauce has thickened too much. The flavors deepen overnight, making it a great option for meal prep.
Similar Recipes
- Chicken Korma
- Butter Chicken
- Chicken Shahi Korma
- Murgh Badami
- Chicken Pasanda
Nutrient Benefits
This dish provides good protein from the chicken and healthy fats from the almonds and walnuts, which support heart health and keep you feeling satisfied. Yogurt adds probiotics that aid digestion, while turmeric offers anti inflammatory properties. Ginger helps with digestion and adds warmth to the dish. The nuts also bring in some fiber, vitamins, and minerals, making this curry more than just comfort food. Because it relies on nuts for creaminess rather than heavy cream, it feels rich without being overly indulgent.
Chicken Dilruba
Ingredients
- 2 Onions (medium sized)
- 1 cup Milk
- 2 tbsp Ginger root (chopped)
- 2 tbsp Punjabi garam masala
- 6 tbsp Butter or vegetable oil
- 1 tsp Turmeric (ground)
- 1 1/2 kgs Chicken pieces (skinned)
- 2 to 3 Green cayenne peppers (minced)
- 1 cup Plain yogurt
- Salt and ground cayenne as per taste
- 1/4 cup Almonds
- Ground whole saffron strands - few, soaked in 2 tbsp warm milk
- 1/4 cup Walnuts (ground)
For garnishing:
- Minced fresh cilantro as required
- 1/4 cup Melon (whole)
- Pumpkin or squash seeds as required
- Almonds as required
- Cashews as required
Instructions
- Make a smooth paste of the onions and ginger in a blender.
- Lightly stir fry the onion-ginger paste in hot butter or oil in a heavy, deep skillet till they turn golden brown.
- Add the chicken and yogurt. Mix well and cook over medium heat until the mixture becomes thicker and the chicken begins to brown.
- Finely grind the almonds, walnuts and melon seeds. Stir them into the milk.
- Add the mixture to the chicken along with the garam masala, turmeric, chilli peppers, salt and ground cayenne.
- Cook over medium heat, for about 10 to 15 minutes or until the chicken is very tender and the sauce is very thick, stir often.
- Stir in the saffron/milk mixture and cook for 1 to 2 minutes longer.
- Serve with roti, naan or paratha.
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Frequently Asked Questions
Can I use boneless chicken instead of pieces with bones?
Yes, boneless chicken works well and cooks a bit faster. Cut it into medium sized chunks and watch the timing in step six, as it may need only eight to ten minutes instead of fifteen.
What can I substitute for melon seeds if I cannot find them?
You can use pumpkin seeds or sunflower seeds instead. They will still thicken the sauce and add a mild nutty flavor without changing the dish too much.
How spicy is this curry, and can I adjust the heat?
The heat comes from green cayenne peppers and ground cayenne. Start with one pepper and a small pinch of ground cayenne, then taste and add more if you want extra spice.
Do I need to soak the saffron in milk ahead of time?
Soaking saffron in warm milk for at least ten minutes before you need it helps release the color and flavor. You can do this while you prep the other ingredients.
Can I make this recipe ahead of time?
Yes, you can cook it a day in advance and store it in the fridge. The flavors improve as they sit. Just reheat gently and add a little water or milk if the sauce has thickened.
2 comments
good
Good & easy recipe in which chicken is tasty