Murgh mumtaz mahal (chicken in a rich sauce)

1 servings

Ingredients

Quantity Ingredient
1 kilograms Chicken quarters
2 tablespoons Lemon juice
1 Pinches saffron strands; pounded
1 tablespoon Hot milk
50 grams Raw; unsalted cashews
3 tablespoons Sunflower or vegetable oil
1 tablespoon Fresh ginger; cut into julienne
; strips
8 Green cardamom pods; bruised
1 5 cm piece cinnamon stick; halved
6 Cloves
1 large Onion; halved then finely
; sliced
4 Cloves garlic; crushed
½ teaspoon Ground cardamom
½ teaspoon Ground cumin
1 teaspoon Ground coriander
½ teaspoon Chilli powder
1 teaspoon Salt or to taste
125 grams Whole milk natural yoghurt
1 tablespoon Rose water

Directions

Skin the chicken and cut each quarter in two. Rub the lemon juice into the chicken and set aside for 15-20 minutes.

Soak the saffron strands in the hot milk and set aside.

Soak the cashews in 150ml boiling water and set aside.

Heat the oil over a low heat in a heavy saucepan and fry the ginger for 30 seconds, then add the cinnamon, cardamom and cloves. Continue to fry for 1 minute.

Add the chicken and increase the heat to high. Fry, stirring frequently, until the chicken turns opaque (4-5 minutes). Remove them with a slotted spoon and keep aside.

In the remaining oil, fry the onions and garlic until the onions are soft and translucent (6-7 minutes).

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