Best 3 Excellent Mughlai Zaafrani Murgmughlai Saffron Chicken Recipes
Mughlai zaafrani murg is a delectable dish that combines the rich flavors of Mughlai cuisine with the vibrant essence of saffron. Originating from the royal kitchens of the Mughal Empire, this chicken dish is renowned for its aromatic spices, creamy texture, and golden hue. Whether you're a seasoned chef or a home cook seeking to explore new culinary horizons, embarking on a culinary journey to discover the best recipe for excellent mughlai zaafrani murg promises an unforgettable experience.
Check out the recipes below so you can choose the best recipe for yourself!
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
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.
- Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.
- Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.
- Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.
- It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.
- So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.
MUGHLAI CHICKEN
Say no to greasy chicken gravy dishes. This traditional Mughlai recipe from my mum is quick, simple and great for beginners and experts alike.
Provided by WannabeChefMV
Categories Curries
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.
- Once chicken is boiled, take the pieces out of the stock. Set stock aside.
- In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.
- Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder.
- Stir fry this mixture for 4 minutes.
- Now add half a cup of stock.
- Also add yogurt to this mixture.
- Cover and let this cook on medium heat for 20 minutes.
- Check after 20 minutes to see if the oil is visible on the sides. That means you're done.
- You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.
- Garnish with chopped corriander leaves.
Tips:
- Always use fresh ingredients for the best flavor.
- Allow the chicken to marinate for at least 30 minutes, or up to overnight, to infuse it with flavor.
- If you don't have saffron, you can substitute another spice, such as turmeric or paprika, but the flavor will be different.
- Be careful not to overcook the chicken, or it will become dry and tough.
- Serve the chicken with rice, naan, or another type of bread.
- Garnish the chicken with cilantro or mint for a pop of color and flavor.
- To make the dish more spicy, add a teaspoon of red chili powder or a few green chilies to the marinade.
- For a richer flavor, use full-fat yogurt and cream in the marinade.
- If you don't have a tandoor, you can cook the chicken in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until cooked through.
Conclusion:
Mughlai Zaafrani Murg is a delicious and flavorful chicken dish that is perfect for a special occasion. The saffron gives the chicken a beautiful golden color and a delicate flavor. The chicken is tender and juicy, and the sauce is rich and creamy. This dish is sure to impress your guests. Enjoy!
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