Kesar Murgh means Saffron Murgh is well known in Rajasthan for its beautiful colour and spicy rich taste. This Spicy delicious cuisines goes great with any Indian Bread namely paratha, Naan, Puri etc. Serve this hot and watch out for the results on how your folks would enjoy it.
Ingredients:
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
1 tbsp Chilli powder and
Salt as per taste.
Method:
- 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.
Making Time: 45 minutes
Serves: 4 persons.
Shelflife: 1 day.
Note: Dont hurry by adding the masalas before the oil starts separating and flows on the top on sides of the pan. This really makes the curry delicious.
Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.
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