Mughlai Zaafrani Murgh (Mughlai Saffron Chicken)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz of Chicken Breast, no skinl large onion, chopped5 cloves of garlic, peeled 1/4 cup water1/4 cup hot milk (nonfat for this recipe's calculations) 1/2 tsp saffron threads1/2 tsp salt1 dried red chili pepper (or 1 fresh green depending on tolerance)1/4 cup plain nonfat yogurt 1 tsp garam masala1 tsp ground cardamom1" piece of peeled ginger root1/4 cup vegetable oil
Put the saffron into the hot milk, and allow to soak for 10 min.
In a blender, puree the onion, garlic, ginger, chili pepper and water.
In a skillet, heat the oil over moderate heat. Add the blender puree, and stir to combine. Add the yogurt to the milk/saffron mixture. When oil begins to separate, add the garam masala and the cardamom. Stir to combine. Add the saffron milk/yogurt mixture, and stir to combine. Add salt, and mix well.
In a large baking dish, put some of the mixture into the bottom of the pan. Place the chicken in the pan, and pour the rest of the mixture over the chicken. Cover the dish tightly with foil, and bake at 350* for 40 to 45 minutes, until done.
Number of Servings: 4
Recipe submitted by SparkPeople user WHATAGRL42.
In a blender, puree the onion, garlic, ginger, chili pepper and water.
In a skillet, heat the oil over moderate heat. Add the blender puree, and stir to combine. Add the yogurt to the milk/saffron mixture. When oil begins to separate, add the garam masala and the cardamom. Stir to combine. Add the saffron milk/yogurt mixture, and stir to combine. Add salt, and mix well.
In a large baking dish, put some of the mixture into the bottom of the pan. Place the chicken in the pan, and pour the rest of the mixture over the chicken. Cover the dish tightly with foil, and bake at 350* for 40 to 45 minutes, until done.
Number of Servings: 4
Recipe submitted by SparkPeople user WHATAGRL42.
Nutritional Info Amount Per Serving
- Calories: 289.0
- Total Fat: 15.7 g
- Cholesterol: 66.0 mg
- Sodium: 379.0 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.4 g
- Protein: 29.0 g
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