Kesar murgh

Kesar murgh

Saffron chicken

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
3 tablespoons ghee
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 1/2 teaspoons fresh ginger, finely grated
3 fresh red chillies, seeded and sliced
1/4 teaspoon saffron strands
1/2 teaspoon ground cardamom
1 1/2 teaspoons salt

Method

  1. Joint the chicken and cut into serving pieces.
  2. Heat the ghee in a heavy-based saucepan over medium heat. Add the onion, garlic, ginger and chilli and cook, stirring often, until the onion starts to turn golden.
  3. Gently heat the saffron strands in a frying pan over low heat for 1–2 minutes, shaking the pan frequently and making sure they don’t burn. Remove to a plate to cool and crisp, then crush to a powder in a cup, adding 1 tablespoon hot water to dissolve.
  4. Add the saffron mixture to the pan with the cardamom and stir well. Add the chicken, increase the heat and cook for 4–5 minutes, turning often, until each piece of chicken is golden and coated with the saffron mixture. Add the salt, cover, and cook over medium heat for 10 minutes, or until the chicken is tender. Uncover the pan and continue cooking until most of the liquid evaporates. Serve hot with parathas or rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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