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