Tuesday, February 18, 2014
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Shahi Murgh Musalam
Ingredients
Shahi Murgh Musalam
Shahi Murgh Musalam
Ingredients
- Whole Skinless Chicken 1 kg
- Black Pepper Powder ½ teaspoon
- Ginger Paste 1 teaspoon
- Garlic Paste 1 teaspoon
- Green Chili Paste 1 teaspoon
- White Vinegar 1 cup
- Yoghurt 700 grams
- Fried Onions 1 cup
- Cumin Powder ½ teaspoon
- Red Chili Powder ½ teaspoon
- Small Cardamom Powder ¼ teaspoon
- Whole Cinnamon Sticks 3-4 sticks
- Saffron Pinch
- Salt As per taste
- Sugar 2 teaspoons
- Dried Plums 8-10 pieces
- Raisins 12-15 pieces
- Almonds 8-10 pieces
- Boiled Baby Potatoes 4 pieces
- Boiled Eggs 2 pieces
- Oil As required
- Ghee As required
- Blanched Almonds and Pistachios For garnishing
Method
- Marinate whole chicken in salt, black pepper, ginger paste, garlic paste and green chili paste. Set aside for a minimum of 30 minutes. Then fry the chicken in oil till the color changes from the top.In a blender, add yoghurt, sugar, white vinegar, fried onions, cumin powder, red chili powder, salt, saffron and small cardamom powder to make a smooth mixture. In a separate saucepan, put the chicken and pour the yoghurt mixture on top. Add cardamom sticks and saffron. Pour ghee and little oil. Let this simmer till the chicken get’s tender and the yoghurt mixture changes color. Then add boiled baby potatoes, boiled eggs, dried plums, raisins and almonds and cook for another 10 minutes or very low flame.Garnish with blanched almonds and pistachios.
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