How to make Murg Zafrani Do Pyaza - SK khazana -
Every chicken lover will vouched that when it is cooked with plenty of onions it is very satiating
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), A large pinch of saffron
Cuisine : Hyderabadi
Course : Main Course Chicken
For more recipes related to Murg Zafrani Do Pyaza - SK khazana checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Grilled Stuffed Chicken Breast Chicken in Red Wine Sauce Spicy Chicken Stuffed Squash Nilgiri Style Chicken-Cook Smart
Murg Zafrani Do Pyaza - SK khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Murg Zafrani Do Pyaza - SK khazana Recipe
Chicken cut into 2 inch pieces on the bone 750 grams
A large pinch of saffron
Onions large, sliced 2
Onions large, quartered 1
Poppy seeds 1 tablespoon
Chironji 1 tablespoon
Almonds 20-25
Oil 3 tablespoons
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Red chilli powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Yogurt 1/2 cup
Chicken stock 1 1/2 cups
cupChopped fresh coriander leaves for garnish
Onion rings to serve
Lemon wedges to serve
Paranthe to serve
Method
Step 1
Put poppy seeds, chironji and almonds in a blender jar and blend to a fine powder.
Step 2
Heat oil in a deep non-stick pan, add sliced onions and sauté till golden brown. Add garlic paste and ginger paste, mix and sauté till the raw smells disappear.
Step 3
Add chicken, mix well and saute on high heat for 2-3 minutes. Add red chilli powder, turmeric powder, garam masala powder, the ground powder, salt and the quartered onion and mix well.
Step 4
Add saffron and yogurt, mix well and sauté on high heat for 3-4 minutes.
Step 5
Add chicken stock and mix well. Cover and cook for 10-15 minutes or till the chicken is cooked completely.
Step 6
Transfer into a serving bowl, garnish with coriander leaves and serve hot with onion rings, lemon wedges and paranthe.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
