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Zaffrani Murgh Korma

Apr-11-2016
Afroz Shaikh
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Zaffrani Murgh Korma RECIPE

I have learnt this recipe from my mom.

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Awadhi
  • Simmering
  • Blending
  • Frying
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Chicken 1 kg
  2. Onion 2
  3. Ginger garlic paste 1 tbsp
  4. Ghee - 3 Tbsp
  5. Shah Jeera 1 tsp
  6. Cloves 2
  7. Tej patta 2
  8. Red chili powder 1 1/2 tsp
  9. Garam masala 1/4 tsp
  10. Curd 3 tbsp
  11. Saffron 1/4 tsp
  12. Salt to taste
  13. Garnish: Fried onion, Green coriander, Pinch of saffron

Instructions

  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.

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