Chicken Anarkali – The Creamy, Royal Curry You Need in Your Life
If you love rich, creamy curries with layers of flavour but without aggressive heat, then Chicken Anarkali is going to become one of your absolute favourites. This curry consists of tender chicken simmered in a silky sauce made with yoghurt, cream, ground almonds and aromatic spices. It’s fragrant, slightly sweet, gently spiced and completely indulgent.
What Is Chicken Anarkali?
Chicken Anarkali is a rich, creamy North Indian–style curry inspired by Mughlai cooking. It typically features:
- Boneless chicken (often marinated)
- Yoghurt
- Cream
- Ground almonds or cashew paste
- Gentle spices
- A touch of sweetness, sometimes from pomegranate powder
- Often a garnish of flaked almonds or dried fruit
It’s part of the same culinary family as dishes like korma, but it usually has a slightly deeper, more aromatic spice profile and a velvety texture that’s absolutely irresistible.
The name “Anarkali” is believed to reference the legendary courtesan Anarkali from Mughal history – a symbol of beauty, romance and opulence. Whether historically accurate or not, the name suits the dish perfectly. This is a curry fit for royalty.
A Little History – Mughlai Influence
To understand Chicken Anarkali, we need to look at Mughlai cuisine.
During the Mughal Empire (16th–19th centuries), royal kitchens developed elaborate dishes using nuts, cream, dried fruits and fragrant spices. Persian influences blended with Indian ingredients to create what we now call Mughlai cooking.
Dishes were designed to be rich, aromatic and elegant rather than fiery hot. Almonds, saffron, yoghurt and cream were used generously.
Chicken Anarkali sits firmly in that tradition. While it’s more commonly seen on restaurant menus today than in traditional village kitchens, its roots are clearly Mughlai.
It’s the kind of dish that would have been served at feasts, celebrations and royal banquets.
Ingredients
Fresh ingredients are key to getting the best flavour from this (INSERT NAME) recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- Boneless skinless chicken thighs, cut into large pieces
- Plain natural full-fat yoghurt, whisked until smooth
- Garlic and ginger paste
- Ground cumin
- Ground coriander
- Turmeric
- Garam masala
- Salt
- Ghee or vegetable oil
- Onions
- White pepper
- Pomegranate powder (optional)
- Kashmiri chilli powder (optional)
- Ground almonds (or almond flour)
- Single cream
- Sugar (adjust to taste)
- Rose water or kewra water (optional but traditional)
- Flaked almonds (to garnish)
- Coriander (optional garnish)
- Pomegranate seeds (optional garnish)
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the chicken anarkali recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: Mix the chicken with all marinade ingredients. Cover and refrigerate for at least an hour or overnight. This step tenderises the chicken and adds depth.
- Step 2: When ready to cook, heat the ghee in a heavy-based pan over medium heat. Add the onions and cook slowly over a low heat for 10–15 minutes until soft and lightly golden. Don’t rush this. Properly cooked onions create the base flavour.
- Step 3: Stir in the garlic and ginger paste and cook for 30 seconds. Add the cumin, coriander, white pepper and chilli powder, if using. Stir continuously for about 30 seconds until fragrant.
- Step 4: Add the marinated chicken along with all the marinade and 70ml (1/4 cup) water.
- Step 5: Cook covered over medium heat for 8–10 minutes, stirring regularly until the chicken begins to cook through and the yoghurt reduces.
- Step 6: Stir in the ground almonds and cook for 2–3 minutes.
- Step 7: Then pour in the cream and reduce heat to low.
- Step 8: Simmer gently for 10–15 minutes until the chicken is fully cooked through and the sauce thickens and becomes silky. Try the sauce and add sugar and salt to taste.
- Step 9: To finish, stir in rose water or kewra water if using. Garnish with flaked almonds, coriander (cilantro) and/or pomegranate seeds and serve hot with Basmati rice or naans.
- Step 10: Garnish with flaked almonds, coriander (cilantro) and/or pomegranate seeds and serve hot with Basmati rice or naans.
Why People Love Chicken Anarkali
Here are a few reasons this curry is such a crowd pleaser:
1. It’s Mild but Flavourful: Not everyone wants a blow-your-head-off vindaloo. Chicken Anarkali delivers warmth and depth without excessive heat.
2. The Texture Is Incredible: The ground almonds and cream give the sauce a velvety finish that clings beautifully to the chicken.
3. It Feels Special: This isn’t your everyday curry. It feels like something you’d order at a top Indian restaurant.
4. It’s Perfect for Entertaining: Because it isn’t traditionally very spicy, it suits a wide range of palates.
Variations
One of the best things about this dish is how adaptable it is.
Chicken Anarkali with Cashews: Replace almonds with cashew paste for a smoother, slightly sweeter sauce.
Saffron Version: Soak a pinch of saffron in warm milk and stir in at the end for an even more royal touch.
Tandoori Anarkali: Grill or roast the marinated chicken first, then add to the sauce.
Lamb Anarkali: Use boneless lamb shoulder and cook longer until tender.
Useful Equipment
You don’t need much, but a few tools make life easier:
- Heavy-based pan (prevents scorching dairy sauces)
- Sharp knife
- Mixing bowls for marinating
- Wooden spoon or silicone spatula
- Measuring spoons
When cooking creamy curries, even heat is crucial.
Storage and Reheating
Like many curries, this tastes even better the next day. I do not recommend freezing the curry but you can. The sauce texture will be different.
Storage
- Cool completely.
- Store in airtight container.
- Refrigerate up to 3 days.
Freezing
- Freeze for up to 3 months.
- Defrost overnight in the fridge.
Reheating
Avoid high heat, which can split the sauce. Reheat gently over low heat and add a splash of water or cream if thickened.
Top Tip
Slowly cook the onions: Cooking the onions over a low heat brings out their natural sweetness plays a big part in getting this curry right. You may not need to add sugar. I don’t but this curry can be on the sweet side if you like.
FAQ
No. Traditionally, it’s mild and creamy. You can increase chilli if you prefer more heat.
Similar, but usually slightly more aromatic and sometimes a touch sweeter. The texture is often silkier.
Yes, but reduce cooking time to avoid dryness.
It’s optional, but just a few drops add authentic fragrance. Be careful not to add too much as both rosewater and kewra water can easily overpower the dish.
Want to turn this curry into a feast? These curries will all go nicely with chicken anarkali:
Pairing
As chicken anarkali is so rich, you only need a simple side or two to go with it.
Have you tried this Chicken Anarkali recipe?
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Yield: 4 to 6
Chicken Anarkali
Indulge in the flavors of Chicken Anarkali. This creamy curry combines tender chicken with aromatic spices and richness. Be sure to taste it before serving to add just the right amount of sugar and salt.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- FOR THE MARINADE
- 800g boneless skinless chicken thighs, cut into large pieces
- 150g natural full-fat Greek yoghurt, whisked until smooth
- 1 tbsp garlic and ginger paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp garam masala
- Salt to taste
- FOR THE CURRY
- 3 tbsp ghee or oil
- 2 medium onions, finely chopped
- 1 tbsp garlic and ginger paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp white pepper
- 1 tsp pomegranate powder (optional)
- ½ tsp Kashmiri chilli powder (optional)
- 2 tbsp ground almonds (or almond flour)
- 200ml single cream
- 1 tbsp sugar (adjust to taste)
- 1 tbsp rose water or kewra water (optional but traditional)
- Salt to taste
- Handful flaked almonds (to garnish)
- Fresh coriander (optional garnish)
- 2 tbsp pomegranate seeds (optional garnish)
Instructions
- Mix the chicken with all marinade ingredients in a large mixing bowl. Cover and refrigerate for at least an hour or overnight. This step tenderises the chicken and adds depth.
- When ready to cook, heat the ghee in a heavy-based pan over medium heat. Add the onions and cook slowly for 10–15 minutes until soft and lightly golden. Don’t rush this. Properly cooked onions create the base flavour.
- Stir in the ginger-garlic paste and cook for 30 seconds. Add cumin, coriander, white pepper and chilli powder. If using pomegranate powder, you can stir it in now too. Stir continuously for about 30 seconds until fragrant.
- Add the marinated chicken along with all the marinade. Cook over medium heat for 8–10 minutes, stirring regularly until the chicken begins to cook through and the yoghurt reduces.
- Stir in the ground almonds and cook for 2–3 minutes. Then pour in the cream and reduce heat to low. Simmer gently for 10–15 minutes until the chicken is fully cooked through and the sauce thickens and becomes silky. Try the sauce and add sugar and salt to taste.
- To finish, stir in rose water or kewra water if using. Garnish with flaked almonds, coriander (cilantro) and/or pomegranate seeds and serve hot with Basmati rice or naans.
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Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 408Total Fat: 24gSaturated Fat: 9gUnsaturated Fat: 15gCholesterol: 186mgSodium: 344mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 36g
