Dum ka murgh

Yield: 1 servings

Measure Ingredient
8 \N Pieces chicken
1 teaspoon Ginger and garlic paste
3 teaspoons Yoghurt
2 teaspoons Chilli powder
1 teaspoon Saffron
2 teaspoons Ground flour
2 teaspoons Almond paste
2 teaspoons Ghee or white butter
2 teaspoons Brown onion paste
1 teaspoon Garam masala
1 teaspoon Mace and cardamom powder
1 teaspoon White pepper
1 teaspoon Saffron
100 grams Dough

Place the chicken in a bowl, add the ginger and garlic paste, yoghurt, chilli powder and saffron and leave to marinate for 4-5 hours.

Pour the remaining ingredients in a mixing bowl and mix into a paste.

Place the chicken in a pot with some oil and cook for 10 minutes. Stir in the paste with the chicken. Roll the dough in to a long sausage and place around the top of the pot.

Place a metal dish on top of the pastry, place some hot coal on top of dish and cook for a further 5-10 minutes.

Remove the coals and dish and serve with a chopped coriander, creme and almonds garnish.

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Converted by MM_Buster v2.0l.

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