Excellent Mughlai Zaafrani Murg (Mughlai Saffron Chicken)

Name: Excellent Mughlai Zaafrani Murg (Mughlai Saffron Chicken)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 750 g chicken; 1 tsp salt; 1 tbsp ginger-garlic paste; 1 tsp red chili powder; 1 pinch saffron; 4 tbsp cashews; 2 tbsp fresh low-fat plain yogurt; 4 tbsp oil; 2 bay leaves; 2 tbsp onion paste; 1 tsp garlic paste; 2 tbsp fresh coriander leaves

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

Method

Start cooking mode

Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: 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.
20 min
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.
15 min
6
Mix well. Remove from flame. Garnish with fresh chopped coriander leaves. Serve hot with rotis/parathas/naan/kulcha!