Khuroos-E-Tursh: The Best Version Of Chicken Breast

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    50 mins
  • Cook time
    30 mins
  • Passive time
    10 mins


  • 12 Breasts Zappfresh Chicken Breast

  • 225 gms Yogurt

  • 50 gms Ginger Paste

  • 50 gms Garlic Paste

  • 200 gms Onions

  • 2 nos Capsicum

  • 5 nos Green Chilies

  • 5 gms Black Cumin Seeds

  • 5 gms White Pepper powder

  • 50 gms Almond Paste

  • 30 ml Lemon Juice

  • 60 gms White Butter

  • 500 mg Saffron

  • 15 ml Milk

  • 10 leaves Mint

  • 2 Tbs. (or as per taste) Salt


Khuroos-e-Tursh is a tangy chicken delicacy, flavored by saffron and spiced with black cumin that is also called shahi jeera or Royal Cumin. Khurros-e-Tursh tastes best when prepared with Zappfresh Chicken Breast.


THE CHICKEN: Unwrap your delicious Zappfresh Chicken Breast Boneless.

THE VEGETABLES: Peel, wash and cut onions into roundels to make rings. Remove stems, wash and cut capsicum into roundels, deseed. Remove stems, wash, slit, deseed and finely chop green chilies. Clean, wash and chop mint.

THE MARINATION: Hang the yogurt ina muslin cloth until reduced by half, then whisk in a large bowl. Add the remaining ingredients, except saffron, milk, mint, and butter, and leave the chicken breasts in this marinade for at least 30 minutes.

THE SAFFRON: Dissolve in warm milk.

THE OVEN: Pre-heat to 300 degrees Fahrenheit.


Grease a shallow casserole with 10 grams of butter, arrange the chicken breasts in it without overlapping, spread the marinade evenly, place little knobs of the remaining butter on top and roast in the preheated oven for 20 minutes. Remove, sprinkle saffron and mint, cover with silver foil and put on dum in the preheated oven for 10 minutes.


Tear off the foil and serve from the casserole with Phulka.



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