Excellent Mughlai Zaafrani Murg(Mughlai Saffron Chicken)

• 750 g chicken, cleaned, washed and cut into pieces
• 1 teaspoon salt, to taste
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder, paste of
• 1 pinch saffron, divided
• 4 -6 tablespoons cashews, paste of, divided
• 2 tablespoons fresh low-fat plain yogurt, beaten
• 4 -5 tablespoons oil
• 2 -3 bay leaves
• 4 -5 cloves
• 2 tablespoons onion paste (paste of 2 onions)
• 1 teaspoon garlic paste
• 2 tablespoons fresh coriander leaves, chopped finely

1. To make this yummy chicken, first prepare the marinade.
2. Before doing that, soak red chili powder in water and prepare a paste of it.
3. Now, in a bowl, mix together, the chicken, salt, ginger-garlic paste, 2-3 tablespoons of cashewnut paste, a pinch of saffron, yogurt and a tsp of red chili paste.
4. Mix well, using your hand, and keep aside for 15-20 minutes.
5. Heat oil in a skillet.
6. Add bay leaves and cloves.
7. Stir-fry for a minute.
8. Add onion paste and saute till it turns brown.
9. Add a teaspoon of garlic paste.
10. Continue to saute till the raw smell of garlic is gone.
11. Add the marinated chicken pieces and mix well.
12. Cover and cook for 15 minutes or until the chicken is tender.
13. Add 2-3 tablespoons of cashewnut paste and a pinch of saffron.
14. Mix well.
15. Remove from flame.
16. Garnish with fresh chopped coriander leaves.
17. Serve hot with rotis/parathas/naan/kulcha!
18. YUM!

chicken, salt, gingergarlic, red chili powder, saffron, cashews, yogurt, oil, bay leaves, cloves, onion, garlic, fresh coriander leaves

Taken from www.food.com/recipe/excellent-mughlai-zaafrani-murg-mughlai-saffron-chicken-49365 (may not work)