Zaffrani Murgh Korma



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

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

Fried onion
Green coriander
Pinch of saffron

zaffrani korma


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, saffron strands and green coriander.

Serve with roti or rice.


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