Kesar Murgh

Kesar Murgh

From   India Unlimited

Prep: 20 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Rajasthani

Key Ingredients:

A rich and flavourful chicken preparation served with tempered rice


  • Boneless chicken, diced 250 gms
  • Saffron strands, soaked in little milk 8 to 10 strands
  • Ghee 4 tbsps
  • Green cardamoms 4 to 5
  • Cloves 4 to 5
  • Cinnamon (dalchini), sticks 3 one-inch
  • Black cardamoms 3
  • Bay leaves 2
  • Onion paste 1 cup
  • Ginger 1 inch
  • Garlic cloves 5 to 6
  • Green chilli 1
  • Salt to taste
  • Red chilli powder 1 tsp
  • Coriander powder 1 tsp
  • Cashewnut paste ½ cup
  • Yogurt 3 tbsps
  • Fresh cream 2 tbsps
  • Red chilli flakes ½ tsp
  • Basmati rice, boiled ½ cup
  • Fresh coriander leaves, chopped 2 tbsps


  • Heat 2½ tbsps ghee in a deep non-stick pan, add green cardamoms, cloves, cinnamon, black cardamoms, bay leaves and onion paste and saute till fragrant.
  • Pound together ginger, garlic and green chilli in a mortar with a pestle and add it to the pan. Add salt, mix and saute till the moisture is absorbed.
  • Add red chilli powder and coriander powder and saute for a minute. Dilute cashewnut paste with a little water and add to the pan and mix well.
  • Add chicken and yogurt, mix well and cook till the chicken is done.
  • Add fresh cream and mix well. Add saffron milk and mix well.
  • Heat remaining ghee in another pan, add chilli flakes, boiled basmati rice, salt and coriander leaves and toss well.
  • Transfer chicken into one serving bowl and rice in another serving bowl and serve hot.