Recipe for Kesar Murg


  • 500 gm chicken (boneless and skinless)
  • 4 green chillies finely chopped
  • 2 tbsp ginger-garlic paste
  • 2 medium size onions paste
  • 2 tbsp cashew nuts paste
  • 1 tsp saffron dissolved in 1 cup of milk
  • 1-1/2 cups sour curd
  • 1 cup fresh cream
  • 1/2 tsp red chilli powder
  • 2 tbsp coriander powder
  • 2-3 bay leaves
  • 2 green cardamoms
  • 2 whole cloves
  • A pinch of black pepper powder
  • A pinch of white pepper powder
  • 2 tbsp ghee/oil
  • 1 tsp coriander thinly chopped
  • Salt to taste
  • 1 cup fresh cream to smear the cooked chicken

Cooking Directions

Clean the chicken and cut into medium size chunks.
Combine the curd, fresh cream, ginger-garlic paste, green chillies, onion paste, cashew nuts paste, salt, red chilli powder and coriander powder.Mix very well and add the pieces of chicken.

Keep this marinated chicken aside for sometime.Meanwhile heat the ghee in a non-stick pan.

Add the marinated chicken and cook on low flame for 6-7 minutes.

Add saffron mixture, whole garam masala and remaining seasoning.

Also add 1 cup of chicken stock.Mix and cover the pan.

Simmer the flame and leave to cook for 6-7 minutes until chicken gets cooked completely.

Finally smear with more fresh cream and serve hot with roti or naan.

Kesar Murg Photos

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