Mughlai Kesar Murgh

• Gluten free

• Meat

  • 750 g Chicken

• Produce

  • 1 Golden fried onion - 1 cup
  • 2 powder tsp Kashmiri red chilli

• Refrigerated

  • 1 Curd

• Condiments

  • 2 tsp Ginger-garlic paste
  • 2 tsp Lemon juice

• Baking & Spices

  • 2 Cardamom, black
  • 2 Cloves
  • 1 Saffron
  • 1 tsp Salt
  • 1 Salt
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1/2 cup Cream, Fresh
  • 2 tbsp Ghee
  • 1/2 cup Milk

Found on whiskaffair.com

Description

Ingredients

• For Marination
• Chicken - 750 g
• Lemon juice - 2 tsp
• Salt - 1 tsp
• Ginger Garlic paste - 2 tsp
• For Curry
• Ghee - 2 tbsp
• Vegetable oil - 2 tbsp
• Cloves - 2-3
• Black cardamom - 2
• Golden fried onion - 1 cup ( Crushed )
• Curd - 2 cups ( Whisked )
• Kashmiri red chilli powder - 2 tsp
• Turmeric powder - ½ tsp
• Milk - ½ cup
• Salt to taste
• Fresh cream - ½ cup
• Saffron - 2 pinch ( Soaked in 3 tbsp milk )

Directions

• 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.