Murg Zafrani

1. 1

   Heat ghee in a Pan.

2. 2

   Add whole Garam Masala and saute over medium heat until it begins to crackle.

3. 3

   Now add onion Paste and fry for 4 to 5 min.

4. 4

   Add ginger Paste, garlic paste and green chilli stir for a minute.

5. 5

   Now, add the Beaten Yoghurt and salt, stir.

6. 6

   Add the cashewnut paste and stir until the clarified fat appears on the surface.

7. 7

   Now, add the chicken, bring to boil, add 180 ml of water?

8. 8

   Bring to a boil again, then simmer, stirring constantly, until cooked and clarified fat appears on the surface.

9. 9

   Now, add the chicken, bring to boil, add 180 ml of water?

10. 10

    Bring to a boil again, then simmer, stirring constantly, until cooked and clarified fat appears on the surface.

11. 11

    Sprinkle mace and cardamom power, stir, add saffron and simmer for another minute.

12. 12

    Adjust the seasoning.

13. 13

    TO SERVE

14. 14

    TO SERVE , Transfer to a serving bowl and garnish with eggs?

15. 15

    Coriander and varq.

16. 16

    Serve accompanied with Naan.

* Per serving · 4 servings · Values may vary.

No additional tips available.