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Receta Murgh Mumtaz Mahal (Chicken In A Rich Sauce)
by Global Cookbook

Murgh Mumtaz Mahal (Chicken In A Rich Sauce)
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Ingredientes

  • 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

Direcciones

  1. Skin the chicken and cut each quarter in two. Rub the lemon juice into the chicken and set aside for 15-20 min.
  2. Soak the saffron strands in the warm lowfat milk and set aside.
  3. Soak the cashews in 150ml boiling water and set aside.
  4. 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.
  5. 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.
  6. In the remaining oil, fry the onions and garlic till the onions are soft and translucent/soft (6-7 min).