Murg Zafraani

INGREDIENTS :

1 kg chicken (broiler), cut into 6 pieces

1/2 cup ghee

2 tsp sonth (dry ginger powder)

Salt, to taste

10 cloves (laung)

1 tsp chilli powder or to taste

1 stick cinnamon, broken into small pieces

2 Tbsp saunf (fennel seeds)

1 1/2 tsp saffron soaked in 2 Tbsp warm milk

 

 

METHOD :
  1. Wash and wipe chicken dry.
  2. Heat ghee and fry the chicken pieces over high heat till light brown.
  3. Add sonth, laung, chilli powder, dalchini and saunf. Stir a few times and add 1/2 cup water.
  4. Bring to a boil, lower the heat and simmer till chicken is tender.
  5. Add the kesar and cook till all the extra liquid dries up. Serve hot.


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