Mughlai zafraani murg / mughlai saffron chicken

Make your season sizzle with

Mughlai Zaafrani Murg
(Mughlai Saffron Chicken)

TOTAL TIME

1hr

PREP 30 MINS

COOK 30 MINS

INGREDIENTS

1kg chicken, cleaned, washed and cut into pieces
1teaspoon salt, to taste
1tablespoon ginger-garlic paste
2teaspoon red chili powder, paste
1pinch saffron, divided
4 -6tablespoons cashews, paste , 4tablespoons fresh plain yogurt, beaten
4 -5tablespoons oil
2 -3bay leaves
4 -5cloves
2tablespoons onion paste (paste of 2 onions)
1-1 teaspoon garlicpaste
2tablespoons fresh coriander leaves, chopped finely

DIRECTIONS

To make this richy chicken, first prepare the marinade.

Before doing that, soak red chili powder in water and prepare a paste of it.
Now,
in a bowl, mix together, the chicken, salt, ginger-garlic paste, 2-3 tablespoons of cashewnut paste, a pinch of saffron, yogurt and a tsp of red chili paste.Mix well, using your hand, and keep aside for 15-20 minutes.Heat oil in a skillet.Add bay leaves and cloves.

Stir-fry for a minute.Add onion paste and sauté till it turns brown.Add a teaspoon of garlic paste.
Continue to sauté till the raw smell of garlic is gone.Add the marinated chicken pieces and mix well.
Cover and cook for 15 minutes or until the chicken is tender.Add 2-3 tablespoons of cashewnut paste and a pinch of saffron.Mix well.
Remove from flame.Garnish with fresh chopped coriander leaves.

Serve hot with rotis/parathas/naan/kulcha!
YUM!