Murgh musallam

Yield: 1 servings

Measure Ingredient
1 \N Chicken
1 pinch Fresh ginger (about 2 cm of
13 \N Garlic cloves
1 \N Large onion
1 \N Cinnamon stick
2 \N Whole brown cardamom pods
4 \N Whole green cardamom pods
1 \N Whole star anise (use all 8
13 \N Black peppercorns
7 \N Cloves
5 millilitres Turmeric
5 millilitres Red chili powder (or substit
2 \N Green chilies
125 millilitres Yogurt
60 millilitres Oil (preferably ghee, if ava
\N \N To taste
\N \N Fresh coriander leaves (opti

Recipe by: Joseph Sotham University of British Columbia, Vancouver BC 1.

Clean and joint chicken. If you don't like the skin, remove it.

2. Mash the ginger into a paste (or chop finely) and mince the garlic.

3. Heat oil in a large frying pan. Use ``medium high heat''.

4. Break apart the star anise to release the seeds inside the arms. To the 5. Add the chicken, turmeric, and chili powder and cook on a medium heat, 6. When the oil starts to separate (the gravy will have oil floating on it Author's Notes:

This recipe is the real thing. Throw out your curry powder: you'll neve This is the basic recipe. Try varying the whole spice combinations unt Difficulty : easy, though timing matters when cooking the onions.

Precision : measure the oil.

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