Name: Mughlai Kesar Murg/ Saffron Chicken recipe by Priya Suresh at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 kg chicken; 2 cups thick curd; 1/2 cup Warm milk; 3 tbsp Fresh cream; 1 tsp Saffron; 1/2 tsp Ginger powder; 1 tsp Red chilli powder; 2 tsp Coriander powder; 1/2 tsp Fennel powder; 1/4 tsp Turmeric powder; A pinch of Asafoetida powder; 1 tsp Cumin seeds; Salt to taste; Oil as required; Chopped coriander leaves to garnish

Ingredients Serving: 4

1/2 kg chicken
2 cups thick curd
1/2 cup Warm milk
3 tbsp Fresh cream
1 tsp Saffron
1/2 tsp Ginger powder
1 tsp Red chilli powder
2 tsp Coriander powder
1/2 tsp Fennel powder
1/4 tsp Turmeric powder
A pinch of Asafoetida powder
1 tsp Cumin seeds
Salt to taste
Oil as required
Chopped coriander leaves to garnish

Instructions

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.
Keep aside for half an hour. Meanwhile soak the saffron strands in warm milk and keep aside.
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
Remove the chicken pieces from oil. Heat another pan with oil, let the cumin seeds crack, then add the asafoetida.
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.
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.
Finally add the fresh cream, mix it well and remove from the flame.
Garnish with chopped coriander leaves and enjoy it with pulao.

Similar Recipes