(Zafrani Murghi aur Kulcha)Chicken with saffron and puri
2013-12-10- Cuisine: Indian-Asian
- Course: Mains
- Skill Level: Intermediate
- Servings : 4-6
- Prep Time : 60m
- Cook Time : 20m
- Ready In : 1:20 h
Ingredients
- 1 kilo of chicken
- 1 tbsp of garlic
- 2 medium sized onions finely chopped
- 1 cup yogurt
- 1 tsp of saffron
- ½ cup of butter
- 1 and ½ tsp of salt
- 2 tsp of red chilli powder
- 1 tsp of cardamom seeds powder
- Cinnamon powder ¼ tsp and also and an inch long cinnamon stick
- 6 cloves
- ¼ cup of oil
Method
Step 1
Mix in salt, cinnamon powder, red chilli, garlic paste, cardamom powder in yogurt, saffron and apply it on the chicken pieces and leave to marinate for an hour.
Step 2
In a pan heat oil fry onions till brown and remove them, blend them into onion paste. In the same oil add butter, let it melt, put cinnamon stick and clove. Now add marinated chicken and stir till the meat turns opaque and the meat is sealed, add the remaining marinade mix, stir it constantly till the water dries out and oil starts leaving the curry. Add in the onion paste. In the end add 1 and ½ cup of water, let it simmer for 10 minutes.
Optional
If you want to make it a bit hotter then sprinkle mixed spices on cooked chicken curry.
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