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Recipes in English
>>
Chicken Recipes >>
Murgh Mussalam |
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Chicken, cut
into 8 pieces 1 kg |
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Juice of lemon
(nimbu) 1 |
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Ghee 1 tbsp /
15 gm |
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Onions, sliced
1 cup / 240 gm |
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Ginger (adrak),
1” piece, chopped 1 |
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Yoghurt (dahi)
1 cup / 180 gm |
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Almonds (badam),
ground 12 |
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Raisins (kishmish)
10-12 |
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Garam masala 1
tsp / 2 gm |
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Saffron (kesar)
a few strands |
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Lemon (nimbu),
cut into wedges 1 |
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Onion, cut
into rings 1 |
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Green
coriander (hara dhaniya), chopped |
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- Mix the
lemon juice with the chicken and keep aside to marinate for
2 hours. Heat the ghee in a wok (kadhai); add the onions and
ginger; sauté till brown. Remove and keep aside to cool.
Then grind into a smooth paste. In the same wok add the
chicken and sauté lightly. Blend the yoghurt, onion-ginger
paste, and almond paste together.
- Add to
the chicken, cook covered with a heavy lid containing some
water. This is dum pukht cooking. After about 30 minutes,
add raisins, garam masala, and saffron; cook for 11/2 hours
more. Serve garnished with lemon, onion, and green
coriander.
- Time:
Preparation time: 2 hrs.
Cooking time: 2 hrs.
Serves: 6
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