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Saturday, 17 August 2013

Shahi Murgh Musalam

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

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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