Description
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
- Chicken
- Salt
- Ginger-garlic Paste
- Red Chili Powder
- Saffron
- Cashews
- Low-fat Plain Yogurt
- Oil
- Bay Leaves
- Cloves
- Onion Paste
- Garlic Paste
- Fresh Coriander Leaves
Instructions
- To make this yummy chicken, first prepare the marinade
- Before doing that, soak red chili powder in water and prepare a paste of it
- 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
- Mix well, using your hand, and keep aside for 15-20 minutes
- Heat oil in a skillet
- Add bay leaves and cloves
- Stir-fry for a minute
- Add onion paste and saut till it turns brown
- Add a teaspoon of garlic paste
- Continue to saut till the raw smell of garlic is gone
- Add the marinated chicken pieces and mix well
- Cover and cook for 15 minutes or until the chicken is tender
- Add 2-3 tablespoons of cashewnut paste and a pinch of saffron
- Mix well
- Remove from flame
- Garnish with fresh chopped coriander leaves
- Serve hot with rotis / parathas / naan / kulcha!
- Yum!