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.