Khushbudar Marghi Recipe
Summary
Ingredients
| Chicken | 1 Kilogram | |
| Saffron | 1 Gram | |
| Cream | 200 Gram | |
| Green cardamoms | 3 | |
| Bay leaves | 4 | |
| Star anise | 3 | |
| Whole black peppercorns | 10 | |
| Cinnamon | 1⁄2 Inch | |
| Rosemary | 1⁄2 Teaspoon | |
| Cashewnuts | 100 Gram | |
| Fennel seeds | 1 Tablespoon | |
| Poppy seeds | 1 Tablespoon | |
| Coriander seeds | 1 Tablespoon | |
| Chopped ginger | 1 Tablespoon | |
| Mace | 1 Tablespoon | |
| Coconut | 1 | |
| Salt | To Taste | |
| Ghee | 2 Teaspoon |
Nutrition Facts
Serving size
Calories 658 Calories from Fat 395
% Daily Value*
Total Fat 45 g69.9%
Saturated Fat 23.1 g115.3%
Trans Fat 0 g
Cholesterol 98.9 mg33%
Sodium 198.3 mg8.3%
Total Carbohydrates 36 g12.1%
Dietary Fiber 7.5 g30.1%
Sugars 12.7 g
Protein 29 g58.8%
Vitamin A 5.7% Vitamin C 9.1%
Calcium 16.1% Iron 26.6%
*Based on a 2000 Calorie diet
Directions
2. Grind the spices finely with a little water.
3. Take a heavy bottomed vessel and place three tablespoons ghee in it. When hot add bay leaves, cardamoms, cinnamon, black peppercorns and rosemary powder. Lower flame and stir for two minutes. Add the finely ground masala and stir for seven minutes till cooked. Add the chicken pieces and mix vigorously for six minutes. Add all the coconut milk in a dribble to the pan. Heat the saffron on a griddle and crumble it onto the chicken and allow to simmer for 20 minutes.
4. Beat the cream and add it slowly to the cooked chicken till it is one with the gravy. Serve in a flat dish and cover with silver leaf.
Chef
