Delectable chicken pieces cooked in a yogurt gravy and flavored with saffron. Zaffrani Chicken is a popular Mughlai dish that is loaded with rich flavors and aromatic spices. Try out this easy nut-free recipe.
Servings: 2
Course: Main Course
Cuisine: Indian
Total Time: 45 minutesminutes
Ingredients
300gmscurry cut chicken (half a chicken)
3tbspmilk
1/8tspsaffron strands (one large pinch)
2tbspoil
2tbspdesi ghee (clarified butter)
1cupfinely chopped onions
1-2chopped green chillies
1tbspginger garlic paste
1tbspcumin powder (jeera)
1tbspcoriander powder (dhania)
Coarsely ground garam masala (see below)
1tspkasoori methi (dried fenugreek leaves)
Salt to taste
Marinade
1cupcurd
1tbspginger garlic paste
1tspsalt
1tspKashmiri red chilli powder
Coarsely ground garam masala
6cloves
10peppercorns
1"pccinnamon
1black cardamom
5green cardamoms
1star anise
Instructions
To begin, marinate the chicken. In a large bowl, add in curd, ginger garlic paste, salt, and Kashmiri red chilli powder. Mix until the pieces are well coated. Keep aside to marinate for at least an hour, preferably overnight.
In the meantime, soak saffron strands in warm milk. Keep aside.
Heat 2 tbsp of oil and 2 tbsp of desi ghee in a pan. And in the finely chopped onions and saute until translucent.
Add in the chopped green chillies and ginger garlic paste. Saute for a minute or two.
Add in cumin powder and coriander powder. Mix well.
Now add in the marinated chicken. Mix well. Once it begins to bubble, lower the heat, cover with a lid, and cook until done.
Once the chicken is cooked, add in the coarsely ground garam masala and kasoori methi.
Finally, add in the milk with the soaked saffron. Mix well.
Check the salt and add more if required. Adjust the gravy as per your taste.
The Zafrani Murgh is ready to serve. Garnish with chopped coriander leaves.