Kesar Anjeer Murgh Tandoori is an exquisite Indian dish that marries rich flavors with aromatic spices. Originating from the royal kitchens of India, this dish combines tender chicken marinated in a luscious blend of saffron (kesar) and figs (anjeer), providing a subtle sweetness that complements the spicy tandoori masala. The grilling process imparts a smokey flavor, making the chicken irresistibly juicy and aromatic. This dish is loved for its vibrant color, derived from the saffron, and its unique taste profile that balances sweet, spicy, and savory notes. Perfect for special occasions or a hearty family meal, it is often served with naan or basmati rice, leaving a lasting impression on all who taste it.
Kesar Anjeer Murgh Tandoori
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 1 Kg
- Saffron – 1 Pinch
- Fig – 5 Piece
- Yogurt – 1 Cups
- Ginger Garlic Paste – 2 Tbsp
- lemon juice – 2 Tbsp
- Red Chili Powder – 1 Tsp
- Garam Masala – 1 Tsp
- Salt – 1 Tsp
- Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
28 Grams
Protein
20 Grams
Total Fat
5 Grams
Saturated Fat
100 Mg
Cholesterol
15 Grams
Carbohydrates
2 Grams
Dietary Fiber
600 Mg
Sodium
Directions
Step 1
Soak saffron in warm water and set aside. Meanwhile, blend figs into a fine paste.
Step 2
In a bowl, combine yogurt, ginger garlic paste, lemon juice, red chili powder, garam masala, salt, and saffron water.
Step 3
Add the fig paste to the mixture and blend well to create a smooth marinade.
Step 4
Marinate the chicken in the mixture, ensuring each piece is well coated. Refrigerate for at least 2 hours.
Step 5
Preheat the grill or tandoor to medium-high heat and brush with oil.
Step 6
Grill the marinated chicken pieces for 15-20 minutes, turning occasionally, until cooked and slightly charred.
Step 7
Serve hot with naan or rice, garnished with fresh coriander leaves.
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