Excellent Mughlai Zaafrani Murg (Mughlai Saffron Chicken)
Chicken, cashews and yogurt cooked in a pan and spiced with saffron and ginger for a South Asian dish. It's finished with fresh chopped coriander leaves.
1 hr · Serves 2 · Easy
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 30 min · 60 min total
- easy
- 1
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.
- 2
Mix well, using your hand, and keep aside for 15-20 minutes. Heat oil in a skillet. Add bay leaves and cloves.
- 3
Stir-fry for a minute. Add onion paste and sauté till it turns brown. Add a teaspoon of garlic paste.
- 4
Continue to sauté till the raw smell of garlic is gone. Add the marinated chicken pieces and mix well.
- 5
Cover and cook for 15 minutes or until the chicken is tender. Add 2-3 tablespoons of cashewnut paste and a pinch of saffron.
- 6
Mix well. Remove from flame. Garnish with fresh chopped coriander leaves. Serve hot with rotis/parathas/naan/kulcha!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
