Kesar Murgh

Name: Kesar Murgh
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tbsp chopped fresh coriander/cilantro, to garnish; 3 tbsp double/heavy cream; 1 tbsp salt, or to taste; ½ tsp saffron strands dissolved in 4 tbsp milk; ½ tbsp Garam Masala (store-bought); 100 g/3½ oz/generous ⅓ cup plain yogurt; 2 green chillies, slit; 1 tsp white pepper; ½ tbsp hot chilli powder; 2 tbsp cashew nut paste (or cashews soaked in hot water, then blended to a smooth paste); 800 g/1 lb 12 oz skinless, boneless chicken thighs; 200 g/7 oz Fried Onion Paste; 1 tsp ground coriander; 100 ml/3½ fl oz/scant ½ cup rapeseed/canola oil; 1 tbsp Ginger-Garlic Paste; 2 bay leaves; 5 green cardamom pods; 4–5 cloves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

Saffron chicken is a Rajasthani delicacy. Moderately spiced and rich, it is a popular dish, traditionally served with tandoori roti or millet breads.

Ingredients

100 ml/3½ fl oz/scant ½ cup rapeseed/canola oil

Asia
India
Rajasthan
Main course
Gluten-free

Method

Heat the oil in a large pan over a medium-low heat. Add the whole spices and bay leaves to the pan, and sauté briefly, then add the ginger-garlic and onion pastes. Fry over a low heat until the oil separates. Add the ground coriander and cashew nut paste, and mix well.

Stir in the chicken thighs, then add the yogurt, green chillies, white pepper, chilli powder, salt and saffron milk. Br