Chicken Moghul Style Recipe

(Moglai Murgh)

Ingredients :

1 X 1.5 kg

3 cloves

1 teaspoon

1 teaspoon

1/2 teaspoon

1/4 cup

3 tablespoons

2

2 teaspoons

1 teaspoon

2 teaspoons

1/2 cup

2 tablespoons

1/2 cup

2 tablespoons

Roasting chicken

Garlic, crushed

Finely grated ginger

Ground turmeric

Saffron strands

Boiling milk

Ghee or oil

Large onions, finely sliced

Garam masala with pepper

Garam masala with fragrant spices

Salt

Hot water

Ground almonds

Cream

Chopped fresh coriander leaves

• Cut the chicken into joints.

• Combine garlic, ginger and turmeric and rub well all over chicken.

• Soak saffron strands in milk for 10 minutes.

• Heat ghee in a large heavy pan and fry the onions until golden brown, then remove from pan and reserve.

• Add chicken pieces to pan, a few at a time, and brown lightly on both sides.

• When all are done return them all to the pan, sprinkle with both kinds of garam masala and the salt.

• Add saffron soaked in milk, the hot water and half the browned onion.

• Cover and cook until chicken is tender, turning pieces of chicken halfway through cooking.

• Remove chicken to a warm serving plate, add almonds and cream to liquid remaining in pan and heat through, stirring well.

• Spoon over chicken and serve, garnished with remaining onions and the coriander leaves.

• Serve with rice or chapatis.