6 large pieces Boneless Chicken
1 cup Onion paste
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 tsp Kesar (Saffron)dissolved in a little milk
1 tsp Dhania powder
4 tsp Cashewnut paste
1 cup Curd
2 Bay leaves
1/2 tbsp whole Cloves and green Cardamoms
1/2 cup Oil
3/4 cup Cream
1 tsp White pepper
Chilli powder and Salt as per taste
How to make kesar murgh :
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 kesar murg hot with tandoori rotis and parathas.