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Mughlai Kesar Murg-Saffron Chicken Recipe

Mughlai Kesar Murg-Saffron Chicken is a popular Indian Curries
Author :
On :
Monday, 20 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 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:

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


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