Indian Chicken Recipes - Saffron Chicken (Kesari Murgh) Recipe

Ingredients

• 2 lbs (1 kg) boneless chicken

• 1 teaspoon salt

• 2 tablespoons ghee or butter

• 1 cinnamon stick (3 in/8 cm)

• 4 green cardamom pods, bruised

• 3 whole cloves

• 8 oz (250 g) onions, peeled, boiled, then pureed in a blender

• 1 teaspoon crushed garlic

• 2 teaspoons minced ginger

• 1 cup (250 g) whipped yogurt

• Pinch of saffron threads, soaked in 1 tablespoon warm milk for 15 minutes              

• 2/3 cup (75 g) unsalted, roasted cashew nuts, soaked in water and ground to a paste

• 1/2 cup (125 ml) cream Fresh coriander leaves (cilantro),    to garnish

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Method:

1. Cut the chicken into large pieces, sprinkle with salt and set aside.

2. Heat the ghee in a wok, stir-fry the cinnamon, cardamom and cloves for 1 minute. then add the pureed onions, garlic and ginger. Continue to stir-fry until the mixture begins to take on some color. Add the yogurt and saffron and leave to simmer for 15 minutes, stirring occasionally.

3. Add the chicken pieces, simmer for 5 minutes, then mix in the cashew nut paste. Simmer for about 10 minutes until the chicken is tender. Add the cream, heat through and garnish with coriander leaves.