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  • Murgh Mumtaz Mahal (Chicken In A Rich Sauce)

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    Murgh Mumtaz Mahal (Chicken In A Rich Sauce)
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    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

    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).

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