Zafrani Chicken Handi|Murgh Zafrani|Mughlai Zafrani Chicken Recipe|Saffron Chicken Recipe|Chicken Handi|Zafrani Chicken|Chicken Zafrani|Chicken Zafrani Handi|Boneless Chicken Recipe

Ingredients for Zafrani Chicken Handi:

( Tsp- Teaspoon; Tbsp- Tablespoon )

Chicken, thigh boneless pieces – 450- 500 gms (1 lb).

Tempering:.
– Green Cardamom-4.
– Cloves-5.
– Cinnamon- 2.
– Black Cardamom- 2.
– Black peppercorns-10.
– Bay leaf-2.

Spice Powders:.
– Turmeric Powder- 1/4 tsp.
– Red Chilli Powder- 1 tsp.
– Coriander Powder- 1.5 tsp.
– Cumin powder- 1/2 tsp.
– Fennel Powder- 3/4 tsp.
– Garam Masala Powder- 1/2 tsp.
– Mace (Javitri) powder- 1/2 tsp.

Kesariya Masala Paste:.
– Cashews- 12.
– Fried onions- from 150 gms sliced onions.
– Blended curd- 3 tablespoon.
– Saffron milk- 6 tablespoon (saffron hairs soaked in 1/2 cup warm milk).

Other Components:.
– Crushed green chillies- 2 tsp.
– Ginger Garlic paste- 2 tsp.
– Salt- 1 tsp.
– Ghee- 3 tbsp.

Preparation:.

– Soak 20 strands of saffron (kesar or zafraan) in around 9 tbsp of warm milk for around 2 hrs to offer a robust colour.
– Take 3 tbsp curd or plain yogurt and blend it.
– Slice 2 medium onions and fry it in oil till golden. Remove and reserve.

– To make the Kesariya Masala Paste, add the fried onions and the cashews in a grinder/blender and coarse grind it. Now include the whisked yogurt and 6 tablespoon of the saffron milk and blend it into a smooth paste.
– – Likewise crush 2-3 green chillies in a mortar & pestle or roughly grind in a mill.

Process:.

– Heat ghee in a kadhai/wok/pan and include all the whole spices.
– Give a stir and include the chicken pieces. Provide a stir and fry on medium heat for 1 minutes.
– Include all the spice powders (besides Garam Masala powder and Mace powder) and salt & fry on medium heat for 2 mins.
– Add the ginger garlic paste and carefully crushed green chillies & mix and continue to fry on medium heat for 2-3 mins.
– Now include little saffron milk (3 tablespoon) & continue to prepare for another 4 minutes on medium to low heat till the colour of the chicken is little saffron yellow.
– Now add the Kesariya Masala Paste, mix and then include the Javitri powder. Mix and prepare on medium heat for around 5-6 minutes till oil separates.
– Now include 200 ml water, give a mix and cover & cook on low heat for around 10 mins.
– Add the garam masala powder, 3/4 tsp Kasuri Methi and simmer for another 2 minutes on low heat.

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