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Home / Recipes / Mughlai Kesar Murg/ Saffron Chicken

Photo of Mughlai Kesar Murg/ Saffron Chicken by Priya Suresh at BetterButter
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Mughlai Kesar Murg/ Saffron Chicken

Mar-02-2016
Priya Suresh
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mughlai Kesar Murg/ Saffron Chicken RECIPE

A rich looking delicious Mughlai Saffron chicken, this is the perfect side dish to relish with simple pulaos.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mughlai
  • Frying
  • Sauteeing
  • Side Dishes
  • Gluten Free

Ingredients Serving: 4

  1. 1/2 kg chicken
  2. 2 cups thick curd
  3. 1/2 cup Warm milk
  4. 3 tbsp Fresh cream
  5. 1 tsp saffron
  6. 1/2 tsp ginger powder
  7. 1 tsp Red chilli powder
  8. 2 tsp coriander powder
  9. 1/2 tsp fennel powder
  10. 1/4 tsp turmeric powder
  11. A pinch of asafoetida powder
  12. 1 tsp cumin seeds
  13. salt to taste
  14. oil as required
  15. Chopped coriander leaves to garnish

Instructions

  1. Wash the chicken pieces thoroughly, add the curd,ginger powder,chilly powder,coriander powder,fennel powder,turmeric powder,salt and mix well until the chicken pieces gets well coated.
  2. Keep aside for half an hour. Meanwhile soak the saffron strands in warm milk and keep aside.
  3. Heat a kadai with oik, once it gets hot, gently remove the spiced curd coating from the chicken and drop it in hot oil. The curd may get dispersed in oil, but dont worry, fry the chicken until they get half cooked
  4. Remove the chicken pieces from oil. Heat another pan with oil, let the cumin seeds crack, then add the asafoetida.
  5. Now add the curd mixture used for the chicken marination,stir well and cook for few minutes until the oil gets separates. Add the fried chicken and stir well.
  6. Add a cup of water to the cooking chicken and cook everything on a medium flame until the gravy thickens. Finally add the saffron milk and cook for a few minutes.
  7. Finally add the fresh cream, mix it well and remove from the flame.
  8. Garnish with chopped coriander leaves and enjoy it with pulao.

Reviews (1)  

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Nida Saleem
Mar-06-2016
Nida Saleem   Mar-06-2016

wow. beautiful. colour

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