Murgh Mussallum ( Chicken in a rich sauce) |
|
 |
Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 8 |
|
Murgh Mussallum is usually a part of a meal with vegetables/salad. Make this elegant Murgh and your family will be thanking you. Ingredients:
1/2 cup ghee |
2 medium chicken, skinned and pricked all over |
2 bay leaves |
8 cloves |
2 cinnamon sticks |
8 green cardamoms |
3 medium onions, sliced and fried golden |
1 cup coconut milk |
2 teaspoons ginger-garlic paste |
1/2 teaspoon turmeric powder |
2 teaspoons kashmiri chili powder |
3 teaspoons coriander powder |
2 tablespoons cashews, nut powder |
20 almonds, slivered |
1/4 cup raisins |
4 tablespoons powdered milk |
1/2 cup yogurt, mixed with the milk powder |
salt |
1 small onion, ground |
1/2 cup fresh yogurt |
1/4 cup water |
1/2 teaspoon saffron, soaked in the water |
1 teaspoon ginger-garlic paste |
2 teaspoons coriander powder |
salt |
1 tablespoon oil |
Directions:
1. Rub marinade all over chickens.
2. Refrigerate overnight.
3. Grind fried onions to a paste.
4. Heat ghee, evenly fry the chickens till golden.
5. Remove.
6. In the same ghee, saute cardamoms, cinnamon, cloves and bay leaves.
7. Add onion paste, ginger-garlic and powdered spices.
8. Fry for a minute.
9. Add cashewnut powder and yogurt paste.
10. Cook mixture for 3 minutes.
11. Return the fried chickens to the pan.
12. Add half the almonds and raisins, coconut milk, 1 cup water and salt.
13. Cover and cook on low heat till the chicken is tender and gravy thick.
14. Garnish with remaining nuts and serve hot with Indian/Arabic bread.
|
|