Mughlai Kesar Murg-Saffron Chicken

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1/2 kg - Chicken
  • 2 cups - Thick curd or Yogurt
  • 1/2 cup - Warm milk
  • 3 tbsp - Fresh cream
  • 1 tsp - Saffron
  • 1/2 tsp - Ginger powder
  • 1 tsp - Red chili powder
  • 2 tsp - Coriander powder
  • 1/2 tsp - Fennel powder
  • 1/4 tsp - Turmeric powder
  • A pinch - Asafoetida powder
  • 1 tsp - Cumin seeds
  • Salt
  • Oil
  • Chopped coriander leaves (optional)

How to Make Mughlai Kesar Murg-Saffron Chicken

  • Wash the chicken pieces thoroughly.
  • Add the curd, ginger powder, chilly powder, coriander powder, fennel powder, turmeric powder, salt and mix well until the chicken pieces gets well coated.
  • Keep aside for half an hour.
  • Meanwhile soak the saffron strands in warm milk and keep aside.
  • Heat a kadai with oil. Once it gets hot, gently remove the spiced curd coating from the chicken and drop it in hot oil.
  • The curd may get dispersed in oil.
  • Fry the chicken until half cooked.
  • Remove the chicken pieces from oil.
  • Heat another pan with oil. Add the cumin seeds and asafoetida. Let it crackle.
  • Now add the curd mixture used for marinating the chicken.
  • Stir well and cook for a few minutes until the oil gets separates.
  • Add the fried chicken and stir well.
  • Add a cup of water to the cooking chicken and cook everything on a medium flame until the gravy thickens.
  • Finally add the saffron milk and cook for few minutes.
  • Finally add the fresh cream. Mix well and remove from flame.
  • Garnish with chopped coriander leaves.
  • Recipe courtesy: Priya Easy N Tasty Recipes