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Zafrani Murgh Masala (Saffron Chicken)

Servings: 2
Cuisine: Indian
Course: Main Course
Time: 45 minutes
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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.

Ingredients

  • 300 gms curry cut chicken (half a chicken)
  • 3 tbsp milk
  • 1/8 tsp saffron strands (one large pinch)
  • 2 tbsp oil
  • 2 tbsp desi ghee (clarified butter)
  • 1 cup finely chopped onions
  • 1-2 chopped green chillies
  • 1 tbsp ginger garlic paste
  • 1 tbsp cumin powder (jeera)
  • 1 tbsp coriander powder (dhania)
  • Coarsely ground garam masala (see below)
  • 1 tsp kasoori methi (dried fenugreek leaves)
  • Salt to taste

Marinade

  • 1 cup curd
  • 1 tbsp ginger garlic paste
  • 1 tsp salt
  • 1 tsp Kashmiri red chilli powder

Coarsely ground garam masala

  • 6 cloves
  • 10 peppercorns
  • 1" pc cinnamon
  • 1 black cardamom
  • 5 green cardamoms
  • 1 star 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.

Video


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and sponsored by Bakez by Daizy.


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