Kesar Murgh Chicken curry enriched with cashewnut paste and flavoured with saffron. This recipe is from FoodFood TV channel By Sanjeev Kapoor 14 Jun 2016 in Recipes Course New Update Main Ingredients Boneless Chicken, Saffron Cuisine Indian Course Main Course Chicken Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Kesar Murgh 400 grams Boneless Chicken cut into 1-inch cubes a few Saffron dissolved in milk 2 tablespoons Olive oil 2-3 Bay leaves 4 Green cardamoms 5-6 Cloves 1 tablespoon Ginger-garlic paste 4 tablespoons Onion paste Method Heat olive oil in a deep non stick pan. Add bay leaves, green cardamom, cloves, ginger-garlic paste and saute for 1 minute. Add onion paste and saute for 1 minute. Add coriander powder, white pepper powder, red chilli powder, mix well and saute for 1 minute. Add cashewnut paste and yogurt and mix well. Add chicken and salt mix well. Cover and cook on low heat till the chicken is almost done. Add saffron milk and mix. Cover and cook till chicken is completely cooked. Transfer into a serving bowl. Garnish with fresh cream, halved cashewnuts and raisins and serve hot. Nutrition Info Calories 1717 Carbohydrates 46.8 Protein 140.8 Fat 107.4 #Bay leaves #Cloves #Ginger-garlic paste #Green cardamoms #Olive oil #Onion paste Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article