Zaffrani Murgh Korma

zaffrani

Ingredients:

Chicken 1 kg
2 onion
Ginger garlic paste 1 Tbsp
Ghee- 3 Tbsp
Shah Jeera 1 tsp
Cloves 2
Tej phatta 2

Marination
Red chili powder 11/2 tsp
Garam Masala 1/4 tsp
Curd 3 Tbsp
Saffron 1/4 tsp
Salt to taste.

Garnish:
Fried onion
Green coriander
Pinch of saffron

zaffrani korma

Method:

Marinate chicken with red chili powder, garam masala, curd, saffron and salt .Cover it and keep it aside for 2 hrs, in the fridge.

Heat ghee in a pan , reduce the flame and put the shah jeera first followed by cloves and bay leaves.
Add little salt , sliced onions and once it becomes transparent , add the ginger garlic paste , fry for 4-5 minutes.
Add the marinated chicken mixture and keep frying till ghee separates from the chicken.add a glass of water to make korma.
Now reduce the flame and cover it and cook the chicken, add salt and a pinch of saffron.
Garnish with fried onion and green coriander.
Serve with roti or rice.
Enjoy.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s