Ingredients: 500 grams Chicken – chopped to bite size,100 grams Curd (Dahi / Yogurt),3 tablespoons Fresh cream,2 teaspoons Lemon juice,1/4 teaspoon Saffron strands,1 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),Salt – to taste,1/4 teaspoon Garam masala powder – to spinkle,1 tablespoon Coriander (Dhania) Leaves – chopped
Time in minutes: 35 Servings: 3 Course: Side Dish Diet: Non Vegeterian
Instructions: To begin making Mughlai Zafrani Murg Recipe, wash the chicken and pat them dry.In a small bowl, to the saffron strands, add a teaspoon of water and let it sit for about 5 minutes to soak.In a mixing bowl, whisk together lemon juice, cream and yogurt with a fork till combined. Save a tablespoon of cream for garnishing finally.Also add cumin powder, coriander powder, chilli powder, salt and bay leaf to the bowl.Now add the chicken pieces to the yogurt and spices mixture, mix well with fingers such that all the chicken pieces are coated well. Also add the soaked saffron with its water and give a mix. You can save a few strands for garnish at the end.Keep the chicken to marinate in the freezer for at least 1-2 hours.After marination, transfer the marinated chicken to a big microwave safe deep bowl.Microwave for 10-15 minutes on high power or till the chicken is cooked. Keep checking every minute after 5 minutes since the cooking in microwave completely depends on the power of the waves, which differ with every brand and model of the oven.Kadai MethodTransfer the marinated chicken in a non stick pan along with yogurt and heat on medium flame with the lid closed.Cook on low-medium heat till the chicken is done and cooked to tender.Once the chicken is cooked completely, transfer to a serving bowl, add the reserved fresh cream and saffron strands. Garnish with coriander, sprinkle the garam masala and serve.Serve Mughlai Zafrani Murg Recipe with Saffron Pilaf Recipe (Kesar Pulao) or plain steamed rice and Awadhi Moong Dal Ki Goli Recipe for a complete meal.