Murg musal­lam(

serves 2)


Prep time: overnight Cook­ing time: 30 mins

In­gre­di­ents 250ml full-fat yo­gurt, whisked 1 tsp red chilli pow­der 1/2 tsp turmeric pow­der 1/4 tsp co­rian­der pow­der 2 chicken legs 2 large onions, thinly sliced and fried un­til crispy 2 tbsp ghee (clar­i­fied but­ter) 250ml milk 100g al­monds, ground to a paste 100g cashew nuts, ground to a paste chopped co­rian­der, to gar­nish yakhani pu­lao, to serve salt Method: 1. Mix to­gether yo­gurt, red chilli, turmeric and co­rian­der pow­ders. Add chicken, mix well then re­frig­er­ate overnight. 2. Re­move chicken from yo­gurt and set aside. Add crispy onions to yo­gurt mix­ture. 3. Heat ghee in a large shal­low fry­ing pan. Add yo­gurt-onion mix­ture and cook un­til oil be­gins to sep­a­rate. 4. Add chicken, sea­son and con­tinue to cook un­til chicken is al­most done. Add milk, al­mond and cashew nut pastes. Stir well and con­tinue to cook un­til chicken is com­pletely done and gravy has thick­ened. Gar­nish with chopped co­rian­der and serve with yakhani pu­lao.

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