Murg Zafrani

Name: Murg Zafrani
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 850 grams Chicken; 100 grams Ghee; 5 grams Whole Garam Masala; 200 grams Boiled Onion Paste; 15 grams Ginger Paste; 15 grams garlic paste; 200 grams yoghurt; 1 1/4 tbsp salt; 100 grams cashew paste; 2 grams mace powder; 3 grams green cardamom power; 1 grams saffron; 30 ml milk; 2 large eggs; 10 grams coriander

Sudip Mudi @cook_3874565

easy to make INDIAN CHICKEN GRAY.

Must try :positive

easy to make INDIAN CHICKEN GRAY.

Must try :positive

Sudip Mudi @cook_3874565

easy to make INDIAN CHICKEN GRAY.

Must try :positive

easy to make INDIAN CHICKEN GRAY.

Must try :positive

Saved

Ingredients

30 mins

4 servings

850 gramsChicken
100 gramsGhee
5 gramsWhole Garam Masala
200 gramsBoiled Onion Paste
15 gramsGinger Paste
15 gramsgarlic paste
200 gramsyoghurt
1 1/4 tbspsalt
100 gramscashew paste
2 gramsmace powder
3 gramsgreen cardamom power
1 gramssaffron
30 mlmilk
2 largeeggs
10 gramscoriander

Saved

Steps

30 mins

1

Heat ghee in a Pan. Add whole Garam Masala and saute over medium heat until it begins to crackle.
2

Now add onion Paste and fry for 4 to 5 min.
3

Add ginger Paste, garlic paste and green chilli stir for a minute.
4

Now, add the Beaten Yoghurt and salt, stir. Add the cashewnut paste and stir until the clarified fat appears on the surface.
5

Now, add the chicken, bring to boil, add 180 ml of water? Bring to a boil again, then simmer, stirring constantly, until cooked and clarified fat appears on the surface.
6

Sprinkle mace and cardamom power, stir, add saffron and simmer for another minute.
7

Adjust the seasoning.
8

TO SERVE
9

TO SERVE , Transfer to a serving bowl and garnish with eggs? Coriander and varq. Serve accompanied with Naan.