Murgh mumtaz mahal (chicken in a rich sauce)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Chicken quarters |
| 2 | tablespoons | Lemon juice |
| 1 | Pinches saffron strands; pounded | |
| 1 | tablespoon | Hot milk |
| 50 | grams | Raw; unsalted cashews |
| 3 | tablespoons | Sunflower or vegetable oil |
| 1 | tablespoon | Fresh ginger; cut into julienne |
| ; strips | ||
| 8 | Green cardamom pods; bruised | |
| 1 | 5 cm piece cinnamon stick; halved | |
| 6 | Cloves | |
| 1 | large | Onion; halved then finely |
| ; sliced | ||
| 4 | Cloves garlic; crushed | |
| ½ | teaspoon | Ground cardamom |
| ½ | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Chilli powder |
| 1 | teaspoon | Salt or to taste |
| 125 | grams | Whole milk natural yoghurt |
| 1 | tablespoon | Rose water |
Directions
Skin the chicken and cut each quarter in two. Rub the lemon juice into the chicken and set aside for 15-20 minutes.
Soak the saffron strands in the hot milk and set aside.
Soak the cashews in 150ml boiling water and set aside.
Heat the oil over a low heat in a heavy saucepan and fry the ginger for 30 seconds, then add the cinnamon, cardamom and cloves. Continue to fry for 1 minute.
Add the chicken and increase the heat to high. Fry, stirring frequently, until the chicken turns opaque (4-5 minutes). Remove them with a slotted spoon and keep aside.
In the remaining oil, fry the onions and garlic until the onions are soft and translucent (6-7 minutes).
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