Zafrani Dum Murgh

Name: Zafrani Dum Murgh (Chicken with yogurt and saffron)
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ cup (30 grams) chopped fresh mint; ½ cup (30 grams) chopped fresh cilantro; 5 whole cloves; 2 green cardamom pods; 2 tablespoons freshly squeezed lemon juice; 5 green chiles, stemmed and chopped; ¼ cup (60 grams) butter, melted; 3 medium red onions, sliced; 10 almonds, blanched and peeled (see Note), ground; 2 tablespoons grated fresh coconut (or frozen unsweetened coconut); 3 or 4 saffron threads; 2-inch (5-cm) cinnamon stick; 1 (1¾-pound/800-gram) chicken; 1½ teaspoons table salt; ¾ teaspoon fresh garlic paste; ¾ teaspoon fresh ginger paste; 1 teaspoon red chile powder; 1 cup (250 grams) plain yogurt; 1 quart (800 ml) vegetable oil

Chicken with yogurt and saffron

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Chicken that is cooked in a coal-fired clay oven called a tandoor is probably the most common Indian dish available outside India. Here, I’ve added a hint of saffron and then roasted the chicken in a conventional oven.

Ingredients

1 (1¾-pound/800-gram) chicken
1 cup (

Asia
India
Main course
Gluten-free

Method

Pat the chicken dry. Prick it all over with a fork.
Put the yogurt in a bowl and stir in 1 teaspoon of the salt, the chile powder, ginger paste, and garlic paste. Rub the mixture generously on the chicken, inside and out. Put the chicken in a large bowl, cover with plas