Moghlai Chicken recipe
information
A typical Kashmiri recipe for chicken.
ingredients
a pinch of saffron threads
4 tbsps hot water
4 garlic cloves, peeled
1 inch (2.5 cm) piece of fresh root ginger, peeled
5 oz (150 g) natural yogurt
3 1/2 lb (1.5 kg) chicken
2 tbsp vegetable oil or clarified butter
1 large onion, sliced into rings
1/2 tsp cumin seeds
2 inch (5 cm) piece of cinnamon stick
5 whole cloves
2 bay leaves
10 cardamom pods, bruised
To garnish: fresh coriander
4 tbsps hot water
4 garlic cloves, peeled
1 inch (2.5 cm) piece of fresh root ginger, peeled
5 oz (150 g) natural yogurt
3 1/2 lb (1.5 kg) chicken
2 tbsp vegetable oil or clarified butter
1 large onion, sliced into rings
1/2 tsp cumin seeds
2 inch (5 cm) piece of cinnamon stick
5 whole cloves
2 bay leaves
10 cardamom pods, bruised
To garnish: fresh coriander
method
1. Soak the saffron in half the hot water for about 5 minutes. Blend the garlic and ginger with the remaining water in a liquidiser to form a paste.
2. Stir in the strained saffron water and yogurt and rub this mixture all over the chicken, both inside and out. Leave for 1 hour.
3. Heat the oil or clarified butter in a large heavy based saucepan and gently fry the onion until brown. Remove with a slotted spoon, drain on absorbent paper and reserve for garnish.
4. Remove chicken from the marinade and wipe off excess yogurt. Reserve marinade.
5. Add chicken to the pan and fry on all sides until golden brown. Remove then fry the cumin, cinnamon, cloves, bay leaves and cardamom for 2 minutes until you can smell the aroma.
6. Add the marinade, a tbsp at a time, stirring well after each addition.
7. Return the chicken to the pan, cover and cook gently for 45 minutes, turning from time to time. Remove chicken and keep warm.
Increase heat and reduce sauce until thickened. Pour over the chicken and serve garnished with the onion rings and fresh coriander, on a bed of Kashmiri rice.
2. Stir in the strained saffron water and yogurt and rub this mixture all over the chicken, both inside and out. Leave for 1 hour.
3. Heat the oil or clarified butter in a large heavy based saucepan and gently fry the onion until brown. Remove with a slotted spoon, drain on absorbent paper and reserve for garnish.
4. Remove chicken from the marinade and wipe off excess yogurt. Reserve marinade.
5. Add chicken to the pan and fry on all sides until golden brown. Remove then fry the cumin, cinnamon, cloves, bay leaves and cardamom for 2 minutes until you can smell the aroma.
6. Add the marinade, a tbsp at a time, stirring well after each addition.
7. Return the chicken to the pan, cover and cook gently for 45 minutes, turning from time to time. Remove chicken and keep warm.
Increase heat and reduce sauce until thickened. Pour over the chicken and serve garnished with the onion rings and fresh coriander, on a bed of Kashmiri rice.
serving amount
serves 6
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
