Excellent Mughlai Zaafrani Murg(Mughlai Saffron Chicken) |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
This is an ancient recipe! The word zaafrani means Saffron or what we call Kesar in Hindi. In my home, we use this in plenty during the winter/cooler months. The word murg is the Hindi equivalent for Chicken . This delicious recipe was telecast at 11:30am Oman time on this Sunday on Mirch Masala, Star Plus. It was cooked by a chef in Jaipur who has been cooking since he was a young boy. Now, he's an old man with a long white moustache, a pot belly and a beaming smile! This chicken looked so yummy while he was cooking it in his pot on TV, I can't wait to try it, I will be doing that very soon! Join me, will you? :) Ingredients:
750 g chicken, cleaned, washed and cut into pieces |
1 teaspoon salt, to taste |
1 tablespoon ginger-garlic paste |
1 teaspoon red chili powder, paste of |
1 pinch saffron, divided |
4 -6 tablespoons cashews, paste of, divided |
2 tablespoons fresh low-fat plain yogurt, beaten |
4 -5 tablespoons oil |
2 -3 bay leaves |
4 -5 cloves |
2 tablespoons onion paste (paste of 2 onions) |
1 teaspoon garlic paste |
2 tablespoons fresh coriander leaves, chopped finely |
Directions:
1. To make this yummy chicken, first prepare the marinade.
2. Before doing that, soak red chili powder in water and prepare a paste of it.
3. Now, in a bowl, mix together, the chicken, salt, ginger-garlic paste, 2-3 tablespoons of cashewnut paste, a pinch of saffron, yogurt and a tsp of red chili paste.
4. Mix well, using your hand, and keep aside for 15-20 minutes.
5. Heat oil in a skillet.
6. Add bay leaves and cloves.
7. Stir-fry for a minute.
8. Add onion paste and sauté till it turns brown.
9. Add a teaspoon of garlic paste.
10. Continue to sauté till the raw smell of garlic is gone.
11. Add the marinated chicken pieces and mix well.
12. Cover and cook for 15 minutes or until the chicken is tender.
13. Add 2-3 tablespoons of cashewnut paste and a pinch of saffron.
14. Mix well.
15. Remove from flame.
16. Garnish with fresh chopped coriander leaves.
17. Serve hot with rotis/parathas/naan/kulcha!
18. YUM!
|
|