Tuesday, 1 October 2013

Murgh Irani

This recipe is from Cooking Delights of The Maharajas , a treasure trove of exotic recipes.You are supposed to cook the chicken till the cream turns to ghee - I prefer it creamy and cook it to that point . I also leave the nuts chopped , gives a good bite.
1 Kg Chicken - Cut into pieces
175 Grams Ghee ( I used 3 tablespoons )
60 Grams Onions Finely Sliced.
1 Teaspoon Cardamon Powder.
115 Grams Curd , Well beaten.
1 Teaspoon Ginger Minced
1 Teaspoon Garlic Minced
60 Grams Onions Blanched and shredded ( chopped )
115 Grams Malai ( I used 100 Grams Cream )
15 Ml Kewra Water ( I avoided )
Juice of 1 Lemon
Heat ghee , fry sliced onions till brown , add chicken along with all other ingredients . Mix well , add no water and cook covered over very low heat till tender and only ghee remains.I cooked till tender and when ghee just about began to form.
This was a delicious though heavy dish .

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1 comment:

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