Murg Zafraani

Murg Zafraani


1 kg chicken (broiler), cut into 6 pieces

1/2 cup ghee

2 tsp sonth (dry ginger powder)

Salt, to taste

10 cloves (laung)

1 tsp chilli powder or to taste

1 stick cinnamon, broken into small pieces

2 Tbsp saunf (fennel seeds)

1 1/2 tsp saffron soaked in 2 Tbsp warm milk

  1. Wash and wipe chicken dry.
  2. Heat ghee and fry the chicken pieces over high heat till light brown.
  3. Add sonth, laung, chilli powder, dalchini and saunf. Stir a few times and add 1/2 cup water.
  4. Bring to a boil, lower the heat and simmer till chicken is tender.
  5. Add the kesar and cook till all the extra liquid dries up. Serve hot.