Murgh Mumtaz Mahal (Chicken In A Rich Sauce) Recipe
Servings: 1
Ingredients
- 1 kg Chicken quarters
- 2 Tbsp. Lemon juice
- 1 pch saffron strands, pounded
- 1 Tbsp. Warm lowfat milk
- 50 gm Raw, unsalted cashews
- 3 Tbsp. Sunflower or possibly vegetable oil
- 1 Tbsp. Fresh ginger, cut into julienne strips
- 8 x Green cardamom pods, bruised
- 1 x 5 cm piece cinnamon stick, halved
- 6 x Cloves
- 1 lrg Onion, halved then finely sliced
- 4 x Cloves garlic, crushed
- 1/2 tsp Grnd cardamom
- 1/2 tsp Grnd cumin
- 1 tsp Grnd coriander
- 1/2 tsp Chilli pwdr
- 1 tsp Salt or possibly to taste
- 125 gm Whole lowfat milk natural lowfat yoghurt
- 1 Tbsp. 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 min.
- Soak the saffron strands in the warm lowfat 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 in the cinnamon, cardamom and cloves. Continue to fry for 1 minute.
- Add in the chicken and increase the heat to high. Fry, stirring frequently, till the chicken turns opaque (4-5 min). Remove them with a slotted spoon and keep aside.
- In the remaining oil, fry the onions and garlic till the onions are soft and translucent/soft (6-7 min).
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