1.5 kg Chicken pieces,
4-5 Green Chilies,
15-20 Garlic Cloves,
2 x 3" Ginger,
1 tsp Mixed Spices Powder,
1 tsp Turmeric Powder,
1 cup Yogurt,
1 tsp Red Chili Powder,
6 Brown Cardamoms,
10 -12 Cloves,
2" Cinnamon,
10 Black Peppercorns,
1 tsp Cumin Seeds,
2 tsp. Coriander Seeds,
10 - 15 Almonds,
3 Onions, (Thinly Sliced),
3 tbsp. Tomato Pureé,
1 – 2 tsp. Salt,
2-3 tbsp. Fresh, Chopped Coriander,
12-15 tbs. Vegetable Cooking Oil.

Put the Chicken into a large, deep, non-metallic Mixing Bowl.  Grind the Green Chilies, half the Garlic Cloves and 1 of the pieces of Ginger into a smooth paste in a food processor. Mix this paste with the Mixed Spices Powder, 1 tsp of Salt, Turmeric Powder, Yogurt and half of the Red Chili Powder. Mix well to make the Marinade for the Chicken. Pour the Marinade over the Chicken and mix well to coat the pieces completely. Keep aside for later. While the Chicken is marinating, Heat a Griddle on medium heat and when hot, roast the Cloves, Peppercorns, Cinnamon, Brown Cardamom, Blanched Almonds, Cumin Seeds and Coriander Seeds on it. Stir frequently until the Spices begin to turn slightly darker in color. Take off from heat and allow cooling. Now heat 4 tbsp. of the Vegetable Cooking Oil in a deep pan, on medium heat. When hot, add the sliced Onions and the remaining half of the Garlic to it. Sauté, stirring frequently, until the onions are Pale Golden in color. Use a slotted spoon to drain the Onions and Garlic and remove them from the oil. We will use this remaining Oil and pan again a little later. Put the fried Onions and Garlic into a food processor along with the above roasted spices and the remaining piece of Ginger. Grind to a thick, smooth paste, only adding water as required facilitating the grinding. Now add 4 tbsp. Cooking Oil to the pan and set up on medium heat. Brown only the pieces of, reserving the marinade for later use. When this is done, keep the Chicken aside. Add 2-3 tbsp. more of the Cooking Oil and when it is hot, add the ground paste you made above. Sauté for 2-3 minutes, stirring continuously. Add the marinade, Chicken Pieces, Tomato Pureé, remaining Red Chili Powder and Salt. Add 1/2 cup hot water and stir well. Reduce heat to a simmer and cook until Chicken is tender - most of the liquid will have dried up. Garnish your Murg Musallam with chopped, fresh Coriander Leaves . MURGH MUSSALAM is ready to serve.

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