Kesar Murg (Chicken with Saffron)
Boneless Chicken - 6 large pieces
Onion paste - 1 cup
Ginger paste - 1 tbsp
Garlic paste - 1˝ tbsp
Kesar (Saffron) - ˝ tsp, dissolved in a little milk
Dhania powder - 1 tsp
Cashewnut paste - 4 tbsp
Curd - 1 cup
Bay leaves - 2
whole Cloves and green Cardamoms - ˝ tbsp
Oil - ˝ cup
Cream - 3/4 cup
White pepper - 1 tsp
Chilli powder and salt as per taste
Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and garlic paste and fry on low heat till oil separates.
Add dhania powder, cashewnut paste and stir further.
Add boneless chicken, curd, salt, pepper, chilli powder and saffron. Bring to a boil, reduce heat and simmer till chicken is cooked.
Whisk in cream. Serve hot with tandoori rotis and parathas.