Ingredients
- 6 large pieces of Boneless Chicken
- 1 cup Onion paste
- 1 tsp Ginger paste
- 1 1/2 tbsp Garlic paste
- 1/2 tbsp Kesar (Saffron)dissolved in a little milk
- 1 tbsp Dhania powder
- 4 tbsp Cashewnut paste
- 1 cup Curd
- 2 Bay leaves
- 1/2 tbsp whole Cloves and green Cardamoms
- 1/2 cup Oil
- 3/4 cup Cream
- 1 tbsp White pepper
- Chilli powder and Salt as per taste
How to make Kesar Murgh
Heat oil. Add bay leaves and whole garam masala. Add onion, ginger, and garlic paste and fry on low heat till oil separates.
Add dhania powder, and cashew nut paste and stir further.
Add boneless chicken, curd, salt, pepper, chili powder and saffron.
Bring to a boil, reduce heat, and simmer till the chicken is cooked.
Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas.
