Kesar Methi Badam Murgh Hyderabadi

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Indian Recipes

Kesar Methi Badam Murgh Hyderabadi is a rich and aromatic dish originating from the royal kitchens of Hyderabad. This exquisite recipe blends the nutty flavors of almonds with the subtle bitterness of fenugreek leaves, creating a unique taste profile that is both savory and slightly sweet. The addition of saffron lends a luxurious touch, enhancing the dish’s golden hue and aroma. Tender chicken is cooked to perfection in a creamy gravy, making it a favorite for festive occasions and family gatherings. People love this dish for its complexity of flavors and the harmonious balance between spices and herbs, which is a hallmark of Hyderabadi cuisine.

Ingredients

Serving Size:

Chicken – 500 Grams
Onion – 2 Cups
Almonds – 1 Cups
Fenugreek Leaves – 1 Cups
Yogurt – 1 Cups
Saffron – 1 Pinch
Ginger Garlic Paste – 2 Tbsp
Garam Masala – 1 Tsp
Red Chili Powder – 1 Tsp
Salt – 1 Tsp

Nutrition

Per Serving

350 Kcal

Calories

20 Grams

Total Fat

5 Grams

Saturated Fat

75 Mg

Cholesterol

400 Mg

Sodium

15 Grams

Total Carbohydrates

3 Grams

Dietary Fiber

25 Grams

Protein

Directions

Step 1

Soak saffron in warm water and set aside. Blanch and grind almonds into a paste.

Step 2

Marinate chicken with yogurt, ginger garlic paste, red chili powder, and salt for 30 minutes.

Step 3

Heat oil in a pan and sauté onions until golden brown. Add the marinated chicken and cook until it turns white.

Step 4

Stir in the almond paste and cook for another 5 minutes, allowing the flavors to meld.

Step 5

Add fenugreek leaves, garam masala, and saffron water. Mix well and cover the pan.

Step 6

Simmer on low heat for 20 minutes until the chicken is tender and the gravy thickens.

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Kesar Methi Badam Murgh Hyderabadi

Categories :

Ingredients

Nutrition