Chef’s Nectar, “ Zaafrani Murgh” Tandoori version !❤️❤️😋👍

Zafrani Murgh is abdelicacy from the cuisine of Nawabs. The Mughal cuisine, It is a typical chicken curry recipe that is high in flavours and is cooked in cashew paste to add the richness to it. Some of the important things that one should always keep in mind while cooking Mughlai chicken dishes is to ensure the chicken is cooked for longer than usual dishes and still holds tenderness. One of the delicious delicacy which you would love.👍🥰

Ingredients for making the Zaafrani Murgh

  • 1 whole chicken
  • 3 tablespoon fresh cream
  • 2 teaspoon lemon juice
  • 3 tablespoon yoghurt
  • 2 tablespoon ginger garlic paste
  • 2 tablespoon tomato purée
  • 2 tablespoon cashew paste
  • 1 Bay leaf
  • 2 tablespoon butter
  • tablespoon chilli powder
  • 1/2 teaspoon cumin powder
  • 3 strand saffron
  • 3 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 handful coriander leaves
  • salt to taste
  • 1 whole green chilly

Making of Zaafrani Murgh

Soak The Saffron Strands And Wash The Chicken

Take 3 saffron strands and add them to a small bowl of water. Keep them aside. Wash and clean the chicken and pat it dry.

Prepare The Chicken Marinade

In a bowl add curd and lemon juice and mix well. In the same bowl add all the spices along with the saffron water. Mix everything well and marinade the chicken. Coat each piece well and marinate for at least 2 hours in the refrigerator.

Cook On Medium-Low Heat And Serve!

1. Skew the marinated chicken in the skewer and cook it in the tandoor for 10 to 12Minutes once it’s half done take it from the tandoor. heat heavy bottom pan add oil add ginger garlic paste, cook for a while, add tomato paste cook for another two minutes then add all the spices as stated above. Add yoghurt and little water/ stock to make a smooth gravy. Now add the chicken pieces into it combine well cover with a lid and let it cook on medium-low heat, for at least 10-15 minutes. Once the oil comes to the surface and if the gravy becomes aromatic and smelling good, turn the off the heat add fresh cream and mixed well, add saffron/ Zaafran sprigs and garnish with slit green chilly.

Please Note

Enjoy this fabulous creamiest dish with butter naan/ garlic naan or peas pulao.’one of my personnel favorite. Rich dish with cream and saffron. A royal dish from the luxurious cuisine. 😋😋🥰👍

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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