Tuesday, 26 January 2016

Chandani Murgh ‪#‎sikandalouscuisine‬


Inspired by a lamb preparation called Chandi Kaliyan in Jiggs Kalra's Cookbook PRASHAD , I adapted the recipe using boneless chicken thigh meat with a few tweaks . The result was a subtly flavored delicious chicken .

1 Kg Boneless Chicken - Cube and marinate in 2 tablespoons garlic paste and 2 tablespoons curd . I did so overnight.

150 Grams Ghee.
5-7 Green Cardamons.
Make Chandani Paste :
2 Tablespoon Garlic Paste.
150 Grams Onions - Pureed . I used white onions.
6-8 Green Chilies - Puree with a bit of water.
40 Almonds - Soak a few hours and remove skin.
Make a paste of the above ingredients .
1/2 Cup Whisked Yogurt.
40 Ml Cream ( adjust depending upon the sourness of your yogurt ).
1 Heaped Teaspoon Freshly Powdered Green Cardamons.
1/2 Cup Chopped Coriander Greens ( step not in recipe ).
A pinch of Saffron ( step not in recipe ).
Salt.

The idea here is to not brown onions or garlic as you want a white looking dish. Heat ghee , add whole cardamons , then add Chandani Paste - and lightly bhuno 3-5 minutes without allowing it to color.Sprinkle water as needed.I cooked it covered.

Add chicken and cook for 5-7 minutes without browning , then add in the whisked curd , add salt and cook covered till done.Now add warmed up saffaron and cream , simmer 3-5 minutes to marry flavors . Take off heat , stir in freshly powdered green cardamons and all the chopped dhania greens mixing well.Cover and set aside for flavors to marry.

A delectable dish - rich and beautifully flavored.
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