Recipe

Murg Zafrani Recipe

Add Step-by-Step Photos	Heena / All my dishes 4 months ago Its a hyderabadi recipe with great taste of all indian masalas with a great smell of zafraan(saffron). Prep:10m Cook:30m Servings:6	Heena
	spicy

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Ingredients

INGREDIENTS:

Chicken 750gms

Salt To taste

Garlic paste 2 tsp

Yoghurt 2 tbsp

Red chilli paste 1 tsp

Saffron A pinch

Cashew nut paste 5-6 tbsp

Oil 4-5 tbsp

Bay leaves 2-3

Cloves 4-5

Onion paste 2 tbsp

Directions

PROCEDURE:

- Take chicken pieces in a bowl. Add salt, garlic paste & yoghurt.

- Also add red chilli and cashew nut paste and saffron dissolved in water.

- Mix all the ingredients.

- Heat oil in a pan. Add bay leaves, cloves & onion paste.

- Add garlic paste once the onion becomes brown.

- Now add already marinated chicken pieces and cook.

- After the chicken is properly cooked finally add cashew nut paste & saffron dissolved in water.

- Mix all the ingredients.

- Zaafrani murg is ready to serve with rice or chappati.

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Comments

pariscipes 4 months ago said:
I remember my ayurveda school (indian massage school) and my indian cooking lessons with your lovely recipe! A very good choice of spices, I will try your recipe soon!! Thanks for your post!

sameera 4 months ago said:
Thanx heena,it looks delicious!

jenniferbyrdez 4 months ago said:
Sounds delish. Thank you.

trigger 4 months ago said:
I love the presentation on the plate a great combination of aromatic and pungent flavors.

Great post

Muichael

samboli 3 months, 3 weeks ago said:
Looks great! in persian, the name means saffron chicken

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