Malai murgh

Yield: 6 Servings

Measure Ingredient
4 cups ;Water, warm
1½ pounds Onion
\N \N Butter; for frying
2 ounces Almonds, blanched
2 ounces Raisins
1 \N Chicken
5 cups Milk
1 ounce Sugar
\N \N Salt; to taste
1 teaspoon Chilli powder
5 \N Egg yolk
¼ pint Cream
\N \N -- Shared by Chandu Kotak
\N \N per Penny Plant

Slice onions finely. Heat some butter in a large saucepan and fry almonds and raisins gently. Transfer from the pan. Fry onions in the same butter until tender but not brown. Set aside. Wipe the chicken well and place in a heavy pan with the milk, simmer until cooked.

Take chicken out, allow to cool and remove meat from chicken. Set aside. Now add sugar, salt and chilli powder to the milk and cook rapidly until liquid is reduced to 2½ cups. Remove from heat and allow to cool slightly. Beat egg yolks with cream and add to milk, with pieces of chicken, mix gently but well. Check seasoning. Take a large baking dish and spread half the chicken mixture in the bottom.

Sprinkle with half the almonds, raisins and onions. Top with another layer of chicken covered with almonds, raisins and onions. Cover with foil and bake in a moderate oven (350 degree F.) for 30 minutes or until set. Serve warm.

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