Murg Zaffrani korma

I always like to cook something special on fridays like chicken curry which is my son's favourite and I always look out for some classic chicken curries and this is one of them shared by Sarita Bhat which she got it from chef Harjit Kumar. It was not only quick but turned out delicious !
     So do try this I am sure you will love it and don't forget to share in your feedback !

Ingredients

1/2 kg Chicken (cut into curry cut pieces)

2 tbsp oil  + 1 tbsp ghee

2 tbsp Ginger Garlic paste

3 tbsp Fresh Curd

1 med sized onion (finely chopped)

4 tbsp Tomato puree

1 -2 Green cardamom

1' Cinnamon

3 cloves

salt to taste

1/4 tsp Haldi / Turmeric Powder

1 tsp Coriander Powder

2 tsp Red chilli powder

2 tbsp cashew (ground it into fine paste)

few strand saffron soaked in water

1 tbsp chopped coriander leaves 

Method

• In  a Large kadai add in oil / ghee add in green cardamom , Cinnamon , cloves saute on a medium flame when they begin to crackle. Add in onions and saute till golden brown.
• Add in ginger garlic paste and saute for 5 mins , then add in yogurt and in all dry masala powders fry well till it leaves oil completely and then add in tomato puree fry well till it leaves out oil , make sure you fry on a low flame . Add in cashew paste and cook on a low flame .
• Now add in chicken pieces and cook on a high heat for 10 -15 mins till cooked add in little water i needed. Lastly add in saffron water .
• Garnish with coriander leaves .