Friday 1 May 2020

Z- Easy Zafrani Murg, Mughlai Style

Hello Foodie and friends,

Wish to have a rich Mughlai type gravy dish? Do you think the process is very elaborate and difficult? Well, not if you work smart and follow the easy steps listed below. I made this delicious Zafrani Murg with cashew nuts, garam masala,  yogurt and saffron as the main flavouring agents.


    500 gms Chicken (boneless cooks faster)
1 tsp Red Chilli powder
100 gms curd
1/2 tsp Garam Masala Powder
10-12 strands Saffron Soaked in 2 tbsp warm milk
10 Cashew Nuts Soaked in warm water
1 cup Fried Onions (Birista)
1 tsp chicken tandoori masala
3-4 drops Kewra Essence
2 tsp Ginger Garlic Paste
1 tsp Coriander Powder
½ tsp cumin powder
1 tbsp ghee
3 tbsp Oil
Whole Garam Masalas (3-4 Green Cardamom, 4-5 Black peppercorns, 3-4 Cloves, 1 inch Cinnamon)
Salt to taste


1. First, marinate the chicken with curd turmeric and salt and keep aside till needed.

2. Then take the fried onions and cashew nuts and blend in a mixer to make a thick paste. You can add a little water to make it easier.

3. Heat the ghee and oil in a pan. 

When this is hot, the dry whole spices of green cardamom, black peppercorns, cloves, and cinnamon stick. Fry for a few seconds.

4. Now add the paste in the pan and cook for 1-2 minutes on low flame.

5. Now add cumin powder, ginger garlic paste, yogurt, red chili powder, coriander powder,garam masala powder, and salt.

6. Cover the Kadai and cook on low flame for another 2 to 3 minutes.

7. Now add the chicken and blend it in, stir and cook covering the pan for 10 more minutes.

8. Open the pan to add the saffron in milk and kewra essence and cook for another two minutes till chicken is done.

9. Now garnish with coriander leaves and fried onions. Serve hot with naan or rice and a dash of lime.

With this recipe postbI complete my BlogchatterA2Z Challenge 2020. 

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