Chicken with Almonds and Raisins (Murg Kashmiri)

Chicken with Almonds and Raisins (Murg Kashmiri)

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Servings: 6
Calories: 690

Ingredients
 

  • 4 lb Chicken skinned
  • Juice of 1/2 lemon
  • 1 Tbs Coriander seeds
  • 1 tsp Black peppercorns
  • 1 tsp Cardamom seeds
  • 6 Whole cloves
  • piece Fresh root ginger peeled 4 cm (1 1/2 in) and finely chopped
  • 1 tsp Salt
  • 1/2 tsp Hot chilli powder
  • 3 oz Butter
  • 2 Medium onions very finely chopped
  • 10 floz Double heavy cream
  • 1/4 tsp Saffron threads soaked in 2 Tbs boiling water
  • 2 oz Slivered almonds
  • 2 oz Raisins

Instructions

  • Preheat the oven to fairly hot 200 °C (Gas Mark 6, 400°F). Prick the chicken all over, then rub over the lemon juice. Set aside.
  • Using a mortar and pestle, or grinder, crush the coriander seeds, peppercorns, cardamom seeds and cloves. Sift the spices through a fine strainer into a small bowl. Stir in the ginger, salt and chilli powder. Using a small wooden spoon, cream in half the butter to make a smooth paste. Rub the paste all over the chicken, then transfer the chicken to a flameproof casserole. Put the casserole into the oven and roast the chicken for 15 minutes.
  • Meanwhile, melt the remaining butter in a saucepan. Add the onions and fry until they are golden brown. Remove from the heat and stir in the cream, saffron mixture, almonds and raisins. Pour over the chicken.
  • Reduce the oven temperature to moderate 180°C (Gas Mark 4, 350°F) and roast the chicken, basting every 10 minutes with the cream and almond mixture, for a further 1 hour, or until it is cooked through and tender.
  • Remove from the oven and transfer the chicken to a carving board. Carve into serving pieces and arrange them on a warmed serving dish. Keep hot while you finish the sauce.
  • Skim off most of the fat from the surface of the cooking liquid. Return to low heat and simmer the sauce for 2 minutes, stirring constantly. Pour over the chicken pieces and serve at once.
Calories: 690 kcal
Carbohydrates: 16 g
Protein: 31 g
Fat: 57g
Saturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 207 mg
Sodium: 617 mg
Potassium: 555 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 1338 IU
Vitamin C: 11 mg
Calcium: 102 mg
Iron: 2 mg
Cuisine Indian
Ingredients Lamb
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