Mughlai Zaafrani Murgh
Servings: 4 people
Calories: 468kcal
This Murgh recipe is a rich Chicken curry cooked with cashew nut paste and spices and flavored with saffron.
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Ingredients
- 10-12 strands Saffron Soaked in 2 tablespoon warm milk
- 3 tablespoon Ghee
- 2 tablespoon Oil
- 2 Black Cardamom
- 2 Green Cardamom
- 4-5 Black peppercorns
- 2-3 Cloves
- 1 inch Cinnamon
- 1 kg Chicken Curry Cut
- 2 teaspoon Ginger Garlic Paste
- 1 cup Golden Fried Onion
- 10-15 Cashew Nuts Soaked in warm water
- 2 teaspoon Kashmiri Red Chilli Powder
- 2 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
- ¼ cup Curd Whisked with 1 teaspoon Maida
- 3-4 drops Kewra Essence
- ½ teaspoon Cardamom powder
Instructions
- Heat ghee and oil in a pan.
- When the oil is hot, add black cardamom, green cardamom, black peppercorns, cloves and cinnamon stick.
- Fry for a few seconds.
- Add chicken and fry on high heat for 3-4 minutes.
- Blend golden fried onions and cashew nuts with little water to make a paste.
- Add the paste in the pan along with ginger garlic paste, curd, Kashmiri red chilli powder, coriander powder, garam masala powder and salt.
- Add ½ cup of water and cover the pan and cook till chicken is done.
- Now add kewra essence, cardamom powder and saffron soaked in milk and cook for another minute.
- Garnish with golden fried onions, almond flakes and saffron strands.
- Serve hot with laccha Paratha or pulao.
Nutrition
Calories: 468kcal | Carbohydrates: 5g | Protein: 24g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 118mg | Sodium: 118mg | Potassium: 364mg | Fiber: 1g | Vitamin A: 600IU | Vitamin C: 5.6mg | Calcium: 29mg | Iron: 2.3mg