Name: Zaffrani Murgh Korma recipe by Afroz Shaikh at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Chicken 1 kg; Onion 2; Ginger garlic paste 1 tbsp; Ghee - 3 Tbsp; Shah Jeera 1 tsp; Cloves 2; Tej patta 2; Red chili powder 1 1/2 tsp; Garam masala 1/4 tsp; Curd 3 tbsp; Saffron 1/4 tsp; Salt to taste; Garnish: Fried onion, Green coriander, Pinch of saffron

Ingredients Serving: 4

Chicken 1 kg
Onion 2
Ginger garlic paste 1 tbsp
Ghee - 3 Tbsp
Shah Jeera 1 tsp
Cloves 2
Tej patta 2
Red chili powder 1 1/2 tsp
Garam masala 1/4 tsp
Curd 3 tbsp
Saffron 1/4 tsp
Salt to taste
Garnish: Fried onion, Green coriander, Pinch of saffron

Instructions

Marinate chicken with red chili powder, garam masala, curd, saffron and salt. Cover it and keep it aside for 2 hours, 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 and green coriander. Serve with roti or rice.

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