6 large pieces Boneless Chicken
1 cup Onion paste
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 tsp Kesar (Saffron)dissolved in a little milk
1 tsp Dhania powder
4 tsp Cashewnut paste
1 cup Curd
2 Bay leaves
1/2 tbsp whole Cloves and green Cardamoms
1/2 cup Oil
3/4 cup Cream
1 tsp White pepper
Chilli powder and Salt as per taste
How to make kesar murgh :
- Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and garlic paste and fry on low heat till oil separates.
- Add dhania powder, cashewnut paste and stir further.
- Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
- Bring to a boil, reduce heat and simmer till chicken is cooked.
- Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas.
Saffron being one of my favourite, I tend to use it as much as possible in my cooking.
This is a simple chicken curry infused with saffron flavour.
1 chicken weighing 1 ½ kg.
Clean and wash well and dry. Mix in 2 tbsp cream with a pinch saffron in it.
Leave in the fridge to marinate. Preferably overnight.
3 big onions ground to a fine paste, Heat ghee or oil and brown them. Stir all the while to
get a uniform golden colour.
Add in 1 tbsp ginger and garlic paste along with ½ katori water.
This helps is mixing all the three ingredients properly and does not bring about a dark brown colour.
Add in the chicken pcs and bhuno a little.
Add in 2 tsp dhania and jeera powder, 1 tsp red chilli powder and salt.
Bhuno on medium flame till oil springs out.
Add the left over marinade little by little.
Add in 3 red tomatoes finely ground. When the oil springs out add in 1 tsp garam masala powder.
Add in 1 cup thick curd and cover and cook on slow till the chicken is cooked.
Add in a pinch of saffron and ¼ tsp small elaichi powder once cooked and cover.
Let stand for a while and then squeeze lemon juice and sprinkle coriander leaves and serve
with roti and rice.