Zafrani Chicken

Name: Zafrani Chicken
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gms. Chicken with bones, curry cut; 3-4 tbsp. ghee; 1 " cinnamon stick; 2 green cardamoms; 1 large cardamom; 4 cloves; 2 whole dry red chilies; 2 bay leaves; 1 onion, sliced; 8-10 cashew nuts; 1 tsp. ginger-garlic paste; 1/2 turmeric powder salt to taste; 1 tbsp. coriander-cumin powder; 1 tbsp. red chili powder; 1/2 tsp. garam masala powder; 1 tsp. roasted kasuri methi, crushed; 1 cup milk; 1/4 tsp. saffron; 2 tbsp. coriander leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#eid24 - If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this delicacy which is a must try. It is very delicious, divine and apt to be served during Eid. The addition of cashew nuts gives a nice creamy texture to the gravy along with the rich aroma coming from the saffron. This particular recipe is cooked in a milk-saffron based gravy and is relished with steamed rice, plain biryani, naan or tandoori roti.

Bethica Das @kitchen_flavours

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Ingredients

25-30 minutes

3-4 servings

500gms. Chicken with bones, curry cut
3-4 tbsp.ghee
1" cinnamon stick
2green cardamoms
1large cardamom
4cloves
2whole dry red chilies
2bay leaves
1onion, sliced
8-10cashew nuts
1 tsp.ginger-garlic paste
1/2turmeric powder salt to taste
1 tbsp.coriander-cumin powder
1 tbsp.red chili powder
1/2 tsp.garam masala powder
1 tsp.roasted kasuri methi, crushed
1 cupmilk
1/4 tsp.saffron
2 tbsp.coriander leaves

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Steps

25-30 minutes

1

In a small small, mix together ginger-garlic paste and all the dry spices (except garam masala powder and kasuri methi). Keep aside. Soak the saffron in the milk. Keep aside.
2

Heat 1 tsp. ghee in a pan / kadai and sauté the onion till light brown. Keep aside to cool. Then grind along with the cashew nuts and 1/4 cup water into a smooth paste. Keep aside.
3

Heat remaining ghee and temper with the bay leaves, dry red chilies, cinnamon, both the cardamoms and cloves. Sauté for a few seconds.
4

Now add the chicken and fry till light brown. Add the spice paste and continue to stir fry for 1-2 minutes.
5

Then add the onion-cashew paste and sauté on a low to medium flame for a couple of minutes.
6

Add the saffron milk and cook, covered till the chicken is cooked and the oil separates.
7

Now add the garam masala and kasuri methi. Give it a stir and switch off the flame. Garnish with coriander leaves and serve with steamed rice, plain biryani, pulao, naan, tandoori roti, paratha or phulka.