Kesar Murg Recipe

Ingredients for Kesar Murg recipe:

6 large pieces Boneless Chicken
1 cup Onion paste
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 tsp Kesar (Saffron)dissolved in a little milk
1 tsp Dhania powder
4 tsp Cashewnut paste
1 cup Curd
2 Bay leaves
1/2 tbsp whole Cloves and green Cardamoms
1/2 cup Oil
3/4 cup Cream
1 tsp White pepper
Chilli powder and Salt as per taste

Direction :

* Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and garlic paste and fry on low heat till oil separates.
* Add dhania powder, cashewnut paste and stir further.
* Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
* Bring to a boil, reduce heat and simmer till chicken is cooked.
* Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas.

Chicken Recipe-Italian Stuffed Chicken Breasts

Ingredients for Italian Stuffed Chicken Breasts

• 6 boneless chicken breasts with skin
• 1/4 pound prosciutto
• 2 ounces fontina cheese
• 2 tablespoons parmesan cheese
• 6 sage leaves
• 1 tablespoon oil
• 1 cup Marsala Wine
• 1 cup chicken broth
• 1/4 cup heavy whipping cream
• salt & pepper to taste

Pound chicken breast thin. On each piece of chicken lay a piece of prosciutto, fontina cheese, some parmesan, and a sage leaf. Fold sides of chicken and roll. Secure with a toothpick or skewer. Season chicken.

In a saucepan on high heat, brown both sides of chicken rolls in oil. Add wine and broth, cover and lower heat until finished cooking. Serve chicken with sauce. Remove chicken and stir cream into sauce to warm. Pour over chicken