EXCELLENT MUGHLAI ZAAFRANI MURG(MUGHLAI SAFFRON CHICKEN)
This is an ancient recipe! The word "zaafrani" means "Saffron" or what we call "Kesar" in Hindi. In my home, we use this in plenty during the winter/cooler months. The word "murg" is the Hindi equivalent for "Chicken". This delicious recipe was telecast at 11:30am Oman time on this Sunday on Mirch Masala, Star Plus. It was cooked by a chef in Jaipur who has been cooking since he was a young boy. Now, he's an old man with a long white moustache, a pot belly and a beaming smile! This chicken looked so yummy while he was cooking it in his pot on TV, I can't wait to try it, I will be doing that very soon! Join me, will you? :)
Provided by Charishma_Ramchanda
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- To make this yummy chicken, first prepare the marinade.
- Before doing that, soak red chili powder in water and prepare a paste of it.
- Now, in a bowl, mix together, the chicken, salt, ginger-garlic paste, 2-3 tablespoons of cashewnut paste, a pinch of saffron, yogurt and a tsp of red chili paste.
- Mix well, using your hand, and keep aside for 15-20 minutes.
- Heat oil in a skillet.
- Add bay leaves and cloves.
- Stir-fry for a minute.
- Add onion paste and sauté till it turns brown.
- Add a teaspoon of garlic paste.
- Continue to sauté till the raw smell of garlic is gone.
- Add the marinated chicken pieces and mix well.
- Cover and cook for 15 minutes or until the chicken is tender.
- Add 2-3 tablespoons of cashewnut paste and a pinch of saffron.
- Mix well.
- Remove from flame.
- Garnish with fresh chopped coriander leaves.
- Serve hot with rotis/parathas/naan/kulcha!
- YUM!
MUGHLAI CHICKEN WITH ALMONDS AND RAISENS
Make and share this Mughlai Chicken With Almonds and Raisens recipe from Food.com.
Provided by MummaKat
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put the ginger, garlic, 4 tablespoons of the almonds, and the water into a blender and blend until you have a paste.
- Heat oil in a skillet over medium heat. When hot add chicken in a single layer and fry until golden brown on the bottom. Now turn all the pieces over and brown the second side. Remove the ckicken pieces with a slotted spoon and set them aside.
- In the same oil add cardamom pods, bay leaves, cinnamon stick and cloves. Stir and fry them for a few seconds. Now put in the onions. Stir and fry the onions for 3-4 minutes or until they are lightly browned. Put in the paste from the blender, and the cumin and cayenne. Stir and fry for 2-3 minutes or until oil seems to separate from the spice mixture and the spices are lightly browned. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended.
- Add the cream and salt, plus the chicken and any juices that may have accumulated. Bring to a simmer. Cover, turn heat to low, and cook gently for 20 minutes. Add the raisens and turn the chicken pieces. Cover again and cook another 10 minutes or until the chicken is tender. Add the garam masala. Stir to mix.
- Put the remaining almonds on a baking sheet and put them under the broiler until they brown lightly, about 5 minutes. Keep an eye on them, and shake the pan frequently. Sprinkle the roasted almonds over the chicken when serving.
Nutrition Facts : Calories 809.9, Fat 57.6, SaturatedFat 23.7, Cholesterol 249.7, Sodium 784, Carbohydrate 13.3, Fiber 2.4, Sugar 5, Protein 59.6
SAFFRON CHICKEN
This is one of my favorite recipes that I got from my mom. It's so good. [edit]I've changed the proportions of rice to water so that it'll cook correctly.
Provided by Para_chan
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375º.
- Melt butter in skillet. Cook chicken breasts until mostly cooked.
- In a large measuring cup (1 quart), mix onion soup mix, spices (feel free to sub whatever spices/seasoning and amounts that you want.) and can of cream of mushroom soup. Fill measuring cup with water to the 1 quart (4 cup) line.
- In large casserole dish, add rice and carrots. Add partly cooked chicken on top of rice and carrots. Pour soup mixture over chicken and rice.
- Cover casserole with aluminium foil.
- Cook for 45 minutes, or until rice has absorbed almost all of the liquid.
MOROCCAN SAFFRON CHICKEN
You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Recipe#414811 CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/maindishes/r/Saffron_Chicken.htm
Provided by Annacia
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients in a Dutch oven or heavy-bottomed pot.
- Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
- Do not add water, and be careful not to burn the chicken.
- Reduce the liquids until they are mostly oils.
- Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).
Nutrition Facts : Calories 982.1, Fat 78.2, SaturatedFat 24.4, Cholesterol 274.3, Sodium 1205.1, Carbohydrate 9.1, Fiber 1.8, Sugar 3.3, Protein 58.5
SAFFRON CHICKEN
Make and share this Saffron Chicken recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
- Cool, and then crush them with the back of a spoon.
- Dissolve them in 1 tablespoon of very hot water.
- Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
- Add garlic.
- Add the dissolved saffron to the pan with the cardomon, then add the chicken.
- Turn the chicken pieces in the mix, coating well.
- Add the salt, cover and cook for 25 minutes until the chicken is tender.
- Uncover the pan and continue cooking, turning often until the liquid is almost gone.
Nutrition Facts : Calories 552.7, Fat 40.9, SaturatedFat 14.9, Cholesterol 179.8, Sodium 1020.2, Carbohydrate 5.4, Fiber 0.9, Sugar 2.2, Protein 39.3
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