Mughlai Zaafrani Murgh

• Meat

  • 1 kg Chicken

• Produce

  • 2 Powder tsp Coriander
  • 1 Golden fried onions

• Condiments

  • 2 tsp Ginger-garlic paste

• Baking & Spices

  • 2 Cardamom, black
  • 2 Cardamom, green
  • 1/2 Powder tsp Cardamom
  • 1 Cinnamon sticks
  • 2 Cloves
  • 1/2 powder tsp Garam masala
  • 2 tsp Kashmiri red chili powder
  • 4 Peppercorns, black
  • 1 Saffron
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 Cashew nuts

• Dairy

  • 3 tbsp Ghee
  • 1 Yogurt

• Other

  • Kewra essence - 3-4 drops

Found on whiskaffair.com

Description

Ingredients

• Saffron - 10 -12 strands soaked in 2 tbsp of warm milk
• Ghee - 3 tbsp
• Oil - 2 tbsp
• Black Cardamom - 2
• Green Cardamom - 2
• Black peppercorns - 4-5
• Cloves - 2-3
• Cinnamon Sticks - 1 inch piece
• Chicken - 1 kg
• Ginger garlic paste - 2 tsp
• Golden fried onions - 1 cup ( recipe here )
• Cashew Nuts- 10-15  ( soaked in warm water for 10-15 minutes )
• Kashmiri red chili powder - 2 tsp
• Coriander Powder - 2 tsp
• Garam Masala powder - ½ tsp
• Salt to taste
• Yogurt - ¼ cup ( whisked )
• Kewra essence - 3-4 drops
• Cardamom Powder - ½ tsp

Directions

• 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 cashewnuts with little water to make a paste.
• Add the paste in the pan along with ginger garlic paste, yogurt,  kashmiri red chili powder, coriander powder, garam masala powder and salt.
• Add ½ cup of water and cover the pan and cook till chicken is done.
• 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.