Zafrani Chicken

Zafrani Chicken

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60

Ingredients

Serves 4

  • 500 gram chicken

  • 3 large sliced onion

  • 14 - 15 cloves peeled and chopped garlic

  • 1 inch piece chopped ginger

  • 2 medium chopped tomatoes

  • 1 - 2 chopped green chilli

  • 8 - 9 cashew nuts

  • 8 - 9 +5 almond

  • 3 Green cardamom

  • 3 cloves

  • 1 inch piece cinnamon

  • 1 teaspoon salt or to taste

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon garam masala powder

  • 1 tablespoon coriander powder

  • 1 teaspoon cumin powder

  • 1 tablespoon kashmiri red chilli powder

  • 8-9 strands Saffron

  • 1/4 cup milk

  • For marination 4 tablespoon curd

  • 1 teaspoon salt

  • 1/4 teaspoon turmeric powder

  • 1 teaspoon red chilli powder

  • 5 - 6 tablespoon oil or ghee

Directions

  • 01

    Marinate the chicken pieces with salt, turmeric powder, red chilli powder and beaten curd for 30 minutes.

  • 02

    Soak Saffron in 1/4 cup warm milk.

  • 03

    Soak the almonds and cashew nuts in hot water. Peel and slice 5 almonds for garnishing.

  • 04

    Heat 2 teaspoon ghee or oil in a pan. Add sliced onion and little salt.

  • 05

    When the onion becomes translucent add chopped green chilli, garlic, ginger, green cardamom, cloves and cinnamon. Fry till the onions become brown.

  • 06

    Add chopped tomatoes. Saute till the tomatoes become mushy.

  • 07

    Remove from heat. Add peeled almonds and cashew nuts. Let it cool down.

  • 08

    Grind the fried onion tomato mixture into a smooth paste.

  • 09

    Heat remaining ghee or oil in a pan. Add the ground paste.

  • 10

    Add salt, coriander powder, cumin powder, garam masala powder, and kashmiri red chilli powder. Add salt carefully. We have added salt in the marination and onions.

  • 11

    Saute till oil leaves the sides.

  • 12

    Add marinated chicken pieces.

  • 13

    Fry till the chicken pieces coated well with spices.

  • 14

    Add water as require to make thick gravy.

  • 15

    Add Saffron soaked milk. Mix well and cover.

  • 16

    Cook until the chicken pieces becomes tender. Check in between.

  • 17

    Add more water if require.

  • 18

    Check the chicken pieces with a spoon. If it becomes tender, taste and adjust the seasoning.

  • 19

    Switch off the flame. Garnish with chopped almond and cilantro or coriander leaves.

  • 20

    Serve with any Indian bread or rice.

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