Recipe by Charishma_Ramchandani
This is an ancient recipe! The word "zaafrani" means "Saffron" or what we call "Kesar" in Hindi. In my home, we use this in plenty during the winter/cooler months. The word "murg" is the Hindi equivalent for "Chicken". This delicious recipe was telecast at 11:30am Oman time on this Sunday on Mirch Masala, Star Plus. It was cooked by a chef in Jaipur who has been cooking since he was a young boy. Now, he's an old man with a long white moustache, a pot belly and a beaming smile! This chicken looked so yummy while he was cooking it in his pot on TV, I can't wait to try it, I will be doing that very soon! Join me, will you? :)
- 750 g chicken, cleaned, washed and cut into pieces
- 1 teaspoon salt, to taste
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder, paste of
- 1 pinch saffron, divided
- 4 -6 tablespoons cashews, paste of, divided
- 2 tablespoons fresh low-fat plain yogurt, beaten
- 4 -5 tablespoons oil
- 2 -3 bay leaves
- 4 -5 cloves
- 2 tablespoons onion paste (paste of 2 onions)
- 1 teaspoon garlic paste
- 2 tablespoons fresh coriander leaves, chopped finely
Directions See How It's Made
- To make this yummy chicken, first prepare the marinade.
- 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.
- Mix well, using your hand, and keep aside for 15-20 minutes.
- Heat oil in a skillet.
- Add bay leaves and cloves.
- Stir-fry for a minute.
- Add onion paste and sauté till it turns brown.
- Add a teaspoon of garlic paste.
- Continue to sauté till the raw smell of garlic is gone.
- Add the marinated chicken pieces and mix well.
- Cover and cook for 15 minutes or until the chicken is tender.
- Add 2-3 tablespoons of cashewnut paste and a pinch of saffron.
- Mix well.
- Remove from flame.
- Garnish with fresh chopped coriander leaves.
- Serve hot with rotis/parathas/naan/kulcha!