Moglai murgh

Moglai murgh

Chicken, Moghul-style

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
3 garlic cloves, crushed
1 teaspoon fresh ginger, finely grated
1 teaspoon ground turmeric
1/2 teaspoon saffron strands
60ml milk, boiling
3 tablespoons ghee or oil
2 large onions, thinly sliced
2 teaspoons Garam masala
1 teaspoon Garam masala, (No. 2 Fragrant spice garam masala)
2 teaspoons salt
125ml pouring cream
2 tablespoons fresh coriander leaves, chopped
2 tablespoons ground almonds

Method

  1. Joint the chicken and cut into serving pieces. Combine the garlic, ginger and turmeric and rub all over the chicken to coat.
  2. Soak the saffron strands in the boiling milk for 10 minutes.
  3. Heat the ghee in a large heavy-based frying pan over medium heat. Add the onion and cook until golden brown, then remove to a plate. Add the chicken and brown lightly on all sides. Sprinkle over both kinds of garam masala and the salt, then add the saffron milk, half of the cooked onion and 125 ml hot water. Cover and cook until the chicken is tender, turning halfway through cooking.
  4. Remove the chicken to a warm serving plate using a slotted spoon. Add the almonds and cream to the liquid in the pan and heat through, stirring well. Spoon the sauce over the chicken and serve, garnished with the remaining onion and the coriander. Serve hot with rice or chapatis.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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