Mughlai Zaafrani Murgh (Mughlai Saffron Chicken)

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Mughlai Zaafrani Murgh (Mughlai Saffron Chicken) calories by ingredient
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From an old Indian cookbook I have from the 70's- I make this for my husband, who is from India. From an old Indian cookbook I have from the 70's- I make this for my husband, who is from India.
Number of Servings: 4


    16 oz of Chicken Breast, no skin
    l large onion, chopped
    5 cloves of garlic, peeled
    1/4 cup water
    1/4 cup hot milk (nonfat for this recipe's calculations)
    1/2 tsp saffron threads
    1/2 tsp salt
    1 dried red chili pepper (or 1 fresh green depending on tolerance)
    1/4 cup plain nonfat yogurt
    1 tsp garam masala
    1 tsp ground cardamom
    1" piece of peeled ginger root
    1/4 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.

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