Kesar Murg Makhani (chicken In Saffron And Cashew Paste)

kesar has its own colour and flavour and hence if it is added in any recipe , it overtakes the colour and flavour of other spices in the recipe. Kesar murg makhaani has the rich flavour and colour of murg and is cooked in rich creamy gravy of cashew.

Kesar Murg Makhani
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Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
20 min
Cooking Time: 
45 min


Murg (chicken) – 1
Onion paste – ½ cup
Ginger garlic paste - 2 tablespoon
Cumin powder – 1 tablespoon
Red chilli paste – 1 tablespoon
Cashew paste – ¼ cup
Kesar (saffron) – few strands dipped in milk
Garam masala – ¼ tablespoon
Salt – 1 tablespoon
Refined oil – 5 tablespoon
Wash the chicken thoroughly and keep aside.
In a large bowl mix onion paste, ginger garlic paste,cumin powder, red chilli paste, garam masala, salt and chicken and marinate the chicken for an hour.
In a pan heat oil and pour the marinated chicken with masala. Add cashew paste and 2 cups of water and mix well. Put a lid on and cook on low heat for 30-35 mintues. Stir in between. Check if the chicken is done.
Finally add the saffron milk nad mix well. Check for the right consistency of the gravy. Garnish with spiltted green chillies and slices of onion.