Kesar Murgh Rajasthani Laal Maas is a fiery and flavorful chicken curry originating from the royal kitchens of Rajasthan. Known for its vibrant red color and rich taste, this dish is a delightful blend of spices including red chilies, cumin, and coriander, enriched with the aromatic touch of saffron (kesar). The addition of yogurt and ghee gives it a creamy texture, balancing the heat of the chilies. People love it for its unique combination of spiciness and aromatic flavors, making it a favorite in Indian cuisine. Traditionally served with roti or rice, this dish is a must-try for those who enjoy authentic Indian flavors with a touch of royal Rajasthani tradition.
Kesar Murgh Laal Maas
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
8 Grams
Saturated Fat
100 Mg
Cholesterol
500 Mg
Sodium
15 Grams
Carbohydrates
30 Grams
Protein
5 Mg
Vitamin C
Directions
Step 1
Marinate the chicken with yogurt, ginger garlic paste, and salt for at least 30 minutes.
Step 2
Soak saffron in warm water and keep aside.
Step 3
In a pan, heat ghee and fry the sliced onions until golden brown.
Step 4
Add cumin, coriander, and red chilies, and sauté for a minute.
Step 5
Add the marinated chicken to the pan and cook until the chicken is tender.
Step 6
Stir in the saffron water, mix well, and simmer for another 5 minutes.
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