Murg Zafrani | Murgh Zafrani Recipe | How to Make Murgh Zafrani

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Murgh Zafrani

Servings - 2 - 3

INGREDIENTS
Chicken - 500 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Ginger garlic paste - 2 teaspoons
Lemon juice - 15 milliliters
Yogurt - 145 grams
Warm milk - 45 milliliters
Saffron - 1/2 teaspoon
Ghee - 30 milliliters
Cloves - 5 pods
Bay leaf - 2
Cumin - 1 teaspoon
Onions - 160 grams
Tomato - 185 grams
Salt - 1/4 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 180 milliliters
Cashew paste - 70 grams
Fresh cream - 50 grams
Garam masala - 1 teaspoon
Coriander - for garnishing

PREPARATION
1. In a mixing bowl, add 500 grams chicken, 1 teaspoon salt, 1 teaspoon red chili, 2 teaspoons ginger garlic paste, 15 milliliters lemon juice, 145 grams yogurt and mix all the ingredients well.
2. Marinate for 1 hour.
3. In a bowl, add 45 milliliters warm milk, 1/2 teaspoon saffron and mxi it well.
4. Soak for about 15 - 20 minutes and keep aside.
5. Heat 30 milliliters ghee in a heavy skillet, add 5 pods cloves, 2 bay leaf, 1 teaspoon cumin and stir well.
6. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 185 grams tomato and saute until it turns soft and pulpy.
8. Add marinated chicken in it and mix it well.
9. Then, add 1/4 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
10. Add 180 milliliters water and stir well.
11. Cover it with lid and cook for about 15 minutes.
12. Open the lid and give it a nice stir.
13. Add 70 grams cashew paste, 50 grams fresh cream and mix it well.
14. Cook or 5 - 7 minutes on medium heat.
15. Now, add saffron milk, 1 teaspoon garam masala and mix it well.
16. Garnish with coriander.
17. Serve hot with Roti or naan.