Zafrani Doodh Wali Murghi by Tasneem Mapara

Ingredients:

• Chicken 8 pieces
• Grinded green chilies 1-1/2 tbsp
• Crushed cumin 1-1/2 tbsp
• Crushed poppy seeds 1-1/2 tbsp
• Crushed black pepper 1 tsp
• Salt to taste
• Ginger garlic paste 1-1/2 tbsp
• Egg for dip
• Bread crumbs for coating
• Oil for fry
• Milk 1/2 liter
• Saffron few
• Yellow color few drops
• Fresh cream 1/4 cup
  

Method:

1. Wash chicken, dry it and mark cut with knife.
2. Now spread ginger garlic paste, salt, cumin, poppy seeds, green chilies, black pepper on chicken until all masalay are absorb in chicken nicely and keep in fridge for 1 hour.
3. Then coat chicken with bread crumbs nicely and dip in beaten eggs.
4. Then fry chicken in pan.
5. Also add remaining egg.
6. Now mix milk, saffron, fresh cream, salt and yellow color and put on chicken in pan.
7. Then spread some oil so that it does not stick with pan.
8. Now simmer it so that all milk absorbs in chicken.
9. Then serve with roti.