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Mughlai Kesar Murgh
Course:
Main Course
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
Servings:
4
people
Calories:
346
kcal
Author:
Neha Mathur
Mughlai Kesar Murgh is a royal Mughlai dish which has soothing flavour of chicken, spices, fresh cream and saffron. Savour it with any Indian flatbread. Here is how to make it.
Print Recipe
Ingredients
For Marination
750
g
Chicken
2
teaspoon
Lemon juice
1
teaspoon
Salt
2
teaspoon
Ginger Garlic paste
For Curry
2
tablespoon
Ghee
2
tablespoon
Vegetable oil
2-3
Clove
2
Black cardamom
1
cup
Golden fried onion
Crushed
2
cups
Curd
Whisked
2
teaspoon
Kashmiri red chilli powder
½
teaspoon
Turmeric powder
½
cup
Milk
Salt to taste
½
cup
Fresh cream - ½ cup
2
pinch
Saffron - 2 pinch
Soaked in 3 tablespoon milk
Instructions
Add chicken, lemon juice, salt and ginger garlic paste in a bowl.
Keep aside for an hour.
Heat ghee and vegetable oil in a pan.
Once the ghee is hot, add cloves and black cardamom.
Add crushed golden fried onions and marinated chicken along with the marinade.
Cook on high heat for 3-4 minutes.
Add curd and cook for 3-4 minutes.
Add red chilli powder, turmeric powder, milk and salt to taste
Cover and cook until chicken is cooked.
Add cream and cook for another minute.
Add saffron soaked in milk and cook for 2-3 minutes.
Serve hot with naan.
Nutrition
Calories:
346
kcal
|
Carbohydrates:
3
g
|
Protein:
18
g
|
Fat:
29
g
|
Saturated Fat:
14
g
|
Cholesterol:
89
mg
|
Sodium:
681
mg
|
Potassium:
247
mg
|
Sugar:
1
g
|
Vitamin A:
575
IU
|
Vitamin C:
2.6
mg
|
Calcium:
53
mg
|
Iron:
1.3
mg