Shahi Murg, Aromatic Chicken With Yoghurt and Spices |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A simple recipe to add eastern flavour to ordinary chicken breasts from Manju Malhi Ingredients:
3 tablespoons vegetable oil |
2 bay leaves |
1 cinnamon stick |
4 green cardamom pods |
4 cloves |
1 teaspoon cumin seed |
2 medium onions, finely chopped |
1 teaspoon ginger, grated |
2 garlic cloves, chopped |
4 skinless chicken breasts, and chopped into 1/2 inch pieces |
1/4 teaspoon ground turmeric |
1/4 teaspoon chili powder (to taste) |
1/4 teaspoon salt |
30 g cashew nuts, ground |
150 ml plain yogurt, whipped |
1 tablespoon chopped coriander leaves |
Directions:
1. heat the oil in a heavy based pan, add the bay leaves, cinnamon, cardamons, cloves and cumin. When they begin to sizzle, tip in the onions and fry for 5 mins until onions become soft
2. add the ginger and garlic followed by the chicken, cook for 4-5 mins.
3. mix in the turmeric, chilli powder and salt.
4. fold the cashew nuts into the yoghurt and stir into the chicken.
5. pour 200ml of just boiled water into chicken mix and cook for 6-8 mins until the oil rises to the top and the chicken is cooked.
6. just before serving sprinkle with the coriander leaves, serve with naan bread or chapatis.
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