Kesar Murgh

Kesar Murgh

By Chef Shantanu Gupte

From India Unlimited

Prep: 20 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Rajasthani

Key Ingredients:

A rich and flavourful chicken preparation served with tempered rice

Ingredients

Boneless chicken, diced 250 gms
Saffron strands, soaked in little milk 8 to 10 strands
Ghee 4 tbsps
Green cardamoms 4 to 5
Cloves 4 to 5
Cinnamon (dalchini), sticks 3 one-inch
Black cardamoms 3
Bay leaves 2
Onion paste 1 cup
Ginger 1 inch
Garlic cloves 5 to 6
Green chilli 1
Salt to taste
Red chilli powder 1 tsp
Coriander powder 1 tsp
Cashewnut paste ½ cup
Yogurt 3 tbsps
Fresh cream 2 tbsps
Red chilli flakes ½ tsp
Basmati rice, boiled ½ cup
Fresh coriander leaves, chopped 2 tbsps

Methods

Heat 2½ tbsps ghee in a deep non-stick pan, add green cardamoms, cloves, cinnamon, black cardamoms, bay leaves and onion paste and saute till fragrant.
Pound together ginger, garlic and green chilli in a mortar with a pestle and add it to the pan. Add salt, mix and saute till the moisture is absorbed.
Add red chilli powder and coriander powder and saute for a minute. Dilute cashewnut paste with a little water and add to the pan and mix well.
Add chicken and yogurt, mix well and cook till the chicken is done.
Add fresh cream and mix well. Add saffron milk and mix well.
Heat remaining ghee in another pan, add chilli flakes, boiled basmati rice, salt and coriander leaves and toss well.
Transfer chicken into one serving bowl and rice in another serving bowl and serve hot.

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