Zaffrani Murgh Korma | How to make Zaffrani Murgh Korma

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By Afroz Shaikh
Created on 11th Apr 2016
  • Zaffrani Murgh Korma, How to make Zaffrani Murgh Korma
Zaffrani Murgh Kormaby Afroz Shaikh
  • Zaffrani Murgh Korma | How to make Zaffrani Murgh Korma (31 likes)

  • 0 reviews
    Rate It!
  • By Afroz Shaikh
    Created on 11th Apr 2016

About Zaffrani Murgh Korma

I have learnt this recipe from my mom.

Zaffrani Murgh Korma is delicious and authentic dish. Zaffrani Murgh Korma by Afroz Shaikh is a great option when you want something interesting to eat at home. Restaurant style Zaffrani Murgh Korma is liked by most people . The preparation time of this recipe is 15 minutes and it takes 30 minutes to cook it properly. Zaffrani Murgh Korma is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Zaffrani Murgh Korma. Zaffrani Murgh Korma is an amazing dish which is perfectly appropriate for any occasion. Zaffrani Murgh Korma is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Zaffrani Murgh Korma at your home.

  • Prep Time15mins
  • Cook Time30mins
  • Serves4People
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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