Sanjeev Kapoor

Murgh Zafrani Do Pyaza

A saffron-flavored chicken curry loaded with onions

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000How to Cook Indian
How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

Saffron adds a depth to certain curries that cannot be identified at first bite. If you really want to understand how saffron affects this dish, try making it once without the saffron. Serve the curry with parathas.

Ingredients

  • 25 almonds, roasted
  • 1 tablespoon chironji/charoli (melon seeds), roasted
  • 1

Method

  1. Put the almonds, melon seeds, and poppy seeds in a spice grinder, and grind to a fine powder.
  2. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the onions and sauté for 2 to 3 minutes or until lightly browned.
  3. Add the ginger paste and garlic paste, and sauté for 2 minutes. Add the chile p