Saturday, January 12, 2019

Zaffrani chicken/ Saffron Chicken


First of all my apologies for a long break. It's almost a month since my last post. For the Christmas vacations, we visited my native. Though I missed my little space, I was having fun with friends and family as we were going after a long 3 and a half years. After all the jet lagging and settling down, am back with a new post. Now on, I will be regular and will be updating my blog space often.


Today I am here with a new, rich, creamy and delicious Zaffrani Chicken. Zaffrani Chicken is a dish made with chicken, spices and with a tinge of saffron. The small amount of saffron leaves a beautiful flavor to the dish that lasts till the last bite.
I ate this delicious dish in Bangalore long back and till now, I cannot forget the flavors. When some friends were visiting us, I recollected about this dish and made it instantly, which is a super hit. I made different varieties of dishes using chicken but completely forgot about this finger-licking delicious dish. Though a small amount of saffron is added to the dish, the flavor is spread throughout.


A perfect dish in this cold weather and a party favorite, I hope everyone who is reading this post must try immediately. The zaffrani chicken is well blended with the yogurt and spices and flavored with saffron. This dish goes well with any of the Indian bread or pilafs. This dish is mildly spicy but more creamy, rich and undoubtedly a royal treatment to our palate.
Ingredients:

  1. Chicken- 1 pound
  2. Onions- 2 nos
  3. Ginger- Garlic Paste- 1 tbsp
  4. Yogurt- 1 cup
  5. Cashew Nuts- 7-8 nos
  6. Red Chilli Powder- 1 Tsp
  7. Turmeric Powder- 1/2 Tsp
  8. Coriander Powder- 1 Tsp
  9. Saffron- a pinch
  10. Milk- 1 tbsp
  11. Whole Garam Masala- 1/2 Tbsp
  12. Oil- 1 tbsp

Method:

  1. Heat oil in a pan, add the whole garam masala. Then saute the sliced onions till they turn translucent. Add the ginger- garlic paste. Stir till the raw smell disappears. Switch off the flame and let it cool. Grind to a fine paste and transfer into a pan on low flame.
  2. Soak the saffron in the warm milk for some time. Grind the cashews with little water to make a paste. Keep these aside.
  3. In the above onion mixture add the red chili powder, turmeric powder, coriander powder. Mix and saute on medium flame for a minute. Add the washed chicken pieces along with yogurt and salt. Mix well. In this add, the cashew paste soaked saffron milk, and stir. 
  4. Add little water cover and cook till the chicken pieces are well blended with the spices and becomes soft. Serve warm along with rotis or pilaf.











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