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Zafrani Chicken Handi | Murgh Zafrani | Mughlai Zafrani Chicken Recipe | Saffron Chicken Recipe | Chicken Handi | Zafrani Chicken | Chicken Zafrani | Chicken Zafrani Handi | Boneless Chicken Recipe


Ingredients for Zafrani Chicken Handi:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Chicken, thigh boneless pieces - 450- 500 gms (1 lb)

Tempering:
Green Cardamom-4
Cloves-5
Cinnamon- 2
Black Cardamom- 2
Black peppercorns-10
Bay leaf-2

Spice Powders:
Turmeric Powder- 1/4 tsp
Red Chilli Powder- 1 tsp
Coriander Powder- 1.5 tsp
Cumin powder- 1/2 tsp
Fennel Powder- 3/4 tsp
Garam Masala Powder- 1/2 tsp
Mace (Javitri) powder- 1/2 tsp

Kesariya Masala Paste:
Cashews- 12
Fried onions- from 150 gms sliced onions
Whisked curd- 3 tbsp
Saffron milk- 6 tbsp (saffron strands soaked in 1/2 cup warm milk)

Other Ingredients:
Crushed green chillies- 2 tsp
Ginger Garlic paste- 2 tsp
Salt- 1 tsp
Ghee- 3 tbsp

Preparation:

Soak 20 strands of saffron (kesar or zafraan) in around 9 tbsp of warm milk for around 2 hrs to give a robust colour.
Take 3 tbsp curd or plain yogurt and whisk it.
Slice 2 medium onions and fry it in oil till golden. Remove and set aside.

To make the Kesariya Masala Paste, add the fried onions and the cashews in a grinder/blender and coarse grind it. Now add the whisked yogurt and 6 tbsp of the saffron milk and blend it into a smooth paste.
Also crush 2-3 green chillies in a mortar & pestle or roughly grind in a grinder.

Process:

Heat ghee in a kadhai/wok/pan and add all the whole spices.
Give a stir and add the chicken pieces. Give a stir and fry on medium heat for 1 min.
Add all the spice powders (other than Garam Masala powder and Mace powder) and salt & fry on medium heat for 2 mins.
Add the ginger garlic paste and finely crushed green chillies & mix and continue to fry on medium heat for 2-3 mins.
Now add little saffron milk (3 tbsp) & continue to cook for another 4 mins on medium to low heat till the colour of the chicken is little saffron yellow.
Now add the Kesariya Masala Paste, mix and then add the Javitri powder. Mix and cook on medium heat for around 5-6 mins till oil separates.
Now add 200 ml water, give a mix and cover & cook on low heat for around 10 mins.
Add the garam masala powder, 3/4 tsp Kasuri Methi and and simmer for another 2 mins on low heat.




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