Sunday, November 30, 2014
Today's recipe is adapted from The Hawkins Recipe Booklet.
I generally tweak the recipe to suit to our requirements. My observation is that this excellent booklet uses black cardamoms rather generously for our taste and I go easy on them as this spice can be little overpowering for us.
Murg Musallaum - Mughlai Chicken Curry
1.5 lb boneless, skinless chicken breasts and thighs, cleaned and cut into bite sized pieces
Grind to a smooth paste
3 green chilies
5 cloves garlic
2" ginger, peeled
1/2 tsp turmeric powder
1/2 tsp Mughlai Garam Masala
1/2 cup yogurt
1 tsp Kashmiri Chili Powder or Paprika
Roast one after other
6 black pepper
1 Black Caradamom
1/2 tsp cumin seeds
1 tsp coriander seeds
Fry till uniformly browned
1 tbsp. oil
1 large onion, peeled & thinly sliced
1 tbsp. oil
1 bay leaf
You will also need
2 roma tomatoes, chopped finely or grated
1 tbsp. minced cilantro
1. Rinse and cut boneless chicken into pieces. Marinate with the yogurt mixture. Cover and refrigerate overnight or at least till 4 hours.
3. Heat oil and fry onion till uniformly browned.
5. Heat oil in a pressure cooker. Add a bay leaf. Add ground onion-spices paste. Sauté for 15 minutes.
6. Now add chicken with marinade, and tomatoes.
7. Add 1/2 cup water.
8. Pressure cook for 4 whistles. Let it drop naturally.
1. This gravy tastes even better the next day. So if possible, make it ready at least a few hours in advance before serving.
2. The original recipe requires chicken pieces to be lightly fried before adding to the masala. If following that step, shake off the excess marinade and fry each chicken piece. Follow the recipe link below for the original recipe.