Zaffrani Murgh Korma | How to make Zaffrani Murgh Korma

By Afroz Shaikh  |  11th Apr 2016  |  
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  • Zaffrani Murgh Korma, How to make Zaffrani Murgh Korma
Zaffrani Murgh Kormaby Afroz Shaikh
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About Zaffrani Murgh Korma Recipe

I have learnt this recipe from my mom.

Zaffrani Murgh Korma

Ingredients to make Zaffrani Murgh Korma

  • chicken 1 kg
  • onion 2
  • ginger garlic paste 1 tbsp
  • ghee - 3 Tbsp
  • Shah jeera 1 tsp
  • cloves 2
  • tej patta 2
  • Red chili powder 1 1/2 tsp
  • Garam masala 1/4 tsp
  • curd 3 tbsp
  • saffron 1/4 tsp
  • salt to taste
  • Garnish: Fried onion, Green coriander, Pinch of saffron

How to make Zaffrani Murgh Korma

  1. Marinate chicken with red chili powder, garam masala, curd, saffron and salt. Cover it and keep it aside for 2 hours, in the fridge.
  2. Heat ghee in a pan, reduce the flame and put the shah jeera first followed by cloves and bay leaves.
  3. Add little salt, sliced onions and once it becomes transparent, add the ginger garlic paste, fry for 4-5 minutes.
  4. Add the marinated chicken mixture and keep frying till ghee separates from the chicken. Add a glass of water to make korma.
  5. Now reduce the flame and cover it and cook the chicken, add salt and a pinch of saffron.
  6. Garnish with fried onion and green coriander. Serve with roti or rice.

My Tip:

Use desi chicken for more flavour.

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