Kesar Elaichi Murgh Malai is a luxurious Indian dish known for its rich flavors and creamy texture. Originating from the royal kitchens of North India, this dish combines the aromatic essence of saffron (kesar) and cardamom (elaichi) with tender chicken marinated in a creamy mixture. The use of cream and yogurt gives it a velvety texture that pairs well with the aromatic spices. The chicken is cooked to perfection, resulting in a melt-in-the-mouth experience that is both comforting and indulgent. Loved for its exquisite taste and the aroma of saffron and cardamom, this dish is often served at festive occasions and family gatherings, making it a staple in Indian cuisine.
Kesar Elaichi Murgh Malai
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 – 500 Grams
- Yogurt – 1 Cups
- Cream – 0.5 Cups
- Saffron – 1 Pinch
- cardamom – 4 Piece
- Ginger Garlic Paste – 2 Tbsp
- Onion – 2 Cups
- Green Chili – 2 Piece
- Butter – 2 Tbsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
10 Grams
Saturated Fat
100 Mg
Cholesterol
600 Mg
Sodium
10 Grams
Total Carbohydrates
25 Grams
Protein
300 Mcg
Vitamin A
Directions
Step 1
Soak saffron in warm milk and set aside.
Step 2
In a bowl, mix yogurt, cream, ginger garlic paste, salt, and saffron milk.
Step 3
Add chicken pieces to the marinade, ensuring they are well coated. Marinate for at least 30 minutes.
Step 4
Heat butter in a pan, add cardamom and sauté until fragrant.
Step 5
Add onions and green chili, cook until onions are golden brown.
Step 6
Add marinated chicken to the pan, cover and cook on low heat until chicken is tender and the gravy thickens.
Latest Recipe
Experience the vibrant and exotic flavors of North Africa with....
A Spanish-Style Omelet Burger is a delicious fusion of a....
Pizza Bombs are delicious stuffed dough balls packed with cheese,....
Egg Pakoray is a popular Pakistani street-style snack made by....
Reviews
There are no reviews yet. Be the first one to write one.