Murg Kesari

Murgh Kesari is a creamy chicken gravy....Goes well with Rotis & paratha its a boneless dish but can also be made with whole chicken pieces


INGREDIENTS: 
1 Ghee 4 tbsp
2 Boneless chicken 250 gms
3 Green cardamom 4-5 nos
4 Cloves 4-5 nos
5 Cinnamon 3 sticks
6 Black cardamom 3 nos
7 Bay leaf 2 nos
8 Onion paste 1 cup
9 Ginger 2 inch
10 Garlic 5-6 nos
11 Green chillies 1 nos
12 Salt To taste
13 Red chilli powder 1 tsp
14 Coriander powder 1 tsp
15 Cashew paste ½ cup
16 Curd 3 tbsp
17 Cream 2 tbsp
18 Kesar 8-10 sprigs

Preparation method

(Note: I have Used Chicken on the bone for Extra flavour)

• Heat ghee in a deep pan.
• Take boneless chicken and cut it into dices.
• Heat ghee in a pan and add in the green cardamom, cloves, cinnamon, black cardamom, bay leaf and onion paste and bhuno it.
• Now make paste of ginger, garlic and green chilli and add it into the pan , add little bit of salt and cook it till it gets dry.
• Add red chilli powder , coriander powder and sauté it, add in the cashew paste with little bit of water and mix well.
• Now add chicken dices, curd, cream and mix well.
• Soak the saffron in warm milk and add it to the pan.
• Cook till chicken is soft
• Garnish with Cream