II     Murgh Musallum II
Chicken Curry - Moghul Style

Pressure Cooking Time : 5 Minutes

Ingredients: ( Serves : 8)

  • 11/4 Kg. Chicken pieces
  • 3 Large Onions, thinly sliced
  • 3 Large Tomatoes, blanched and pureed
  • 4 Green chillies
  • 20 flakes Garlic
  • 20 gms. Ginger
  • 10-12 Cloves12 Pepercorns
  • 4 Brown Cardamoms
  • 2 sticks  Cinnamom
  • 16 Almonds, shelled
  • 1 tsp. Cumin seeds
  • 1 tsp. Turmeric powder
  • 2 tsp. Coriander seeds
  • 1 tsp. Red chilli powder
  • 1 Cup. Plain Yogurt, beaten
  • 1 tsp. Garam Masala powder
  • 5 tsp. Salt or to taste
  • 1 cup Vegetable oil
  • 3/4 cups Water
  • 2 tbsp. coriander leaves, chopped

Preperation :

  • Prick Chicken pieces all over with a fork.
  • Grind together green chillies, 12 flakes of garlic and half of the ginger into a paste.
  • Mix chicken pieces well with ginger-garlic paste, garam masala powder, 1 tsp. salt, turmeric powder, half of red chilli powder and plain yogurt. Allow to marinate for about 1/2 hour.
  • In a pan, roast together cloves, peppercorns, cinnamon, cardamoms,cumin seeds, coriander seeds and almonds. Heat oil in pan and add onions and remaining 8 flakes of garlic. Fry till onions are golden brown in colour and remove. Strain oil and pour into cooker. Keep aside.
  • Grind together fried onion -garlic roasted ingredients and remaining ginger into a paste, adding little water as needed.
  • Remove chicken pieces and reserve marinate. Place cooker on high heat and fry chicken pieces in batches till light brown in colour and remove.
  • To the remaining oil in the cooker, add ground paste. stir fry for about 2 minutes. Add chicken pieces  and the marinate, tomato puree, remaining chilli powder and salt. Mix well. Add remaining water.
  • Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
  • Remove cooker from heat and allow to cool naturally.
  • Open cooker. Serve hot garnished with chopped coriander leaves .

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