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Tuesday, January 1, 2008

Mughlai Whole Chicken in Gravy

Whole Chicken (called murgh in India) marinated and cooked with a spicy gravy gravy in a typical Mughlai style.

Serves: 4
Cooking time (approx.): 29 minutes
Style: North Indian (Mughlai) Non-Vegetarian
800 grams chicken (whole)
1 cup yoghurt well beaten
1 tsp each of turmeric, hot spice mix (garam masala) and red chilli powder
2 green chillies made into a paste
1 tsp each of ginger, garlic pastes
4 cloves
1" piece cinnamon broken
4 brown cardamoms peeled
8 black peppercorns
10 almonds
1 tsp cumin seeds
2 tsp coriander seeds
2 large onions finely sliced
1 cup tomato puree
1 cup water
2 tbsps oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing

    Make cuts on the chicken. In a bowl mix together half of the ginger-garlic paste and red chilli powder. Add the garam masala powder, turmeric powder, yoghurt and salt to taste. Mix well. Rub this marinade into the chicken very well and allow to marinate in the refrigerator for at least an hour or two.
    In a pan roast together cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamoms and almonds till they are aromatic. Fry the sliced onions till brown. Allow to cool. Grind together browned onions, roasted spices, and the remaining ginger garlic pastes with a little water.

  1. Heat half the oil in a heavy-bottomed pan till hot add the chicken (without the marinade) and fry on medium level for about 2 minutes or till the chicken is browned lightly. Remove fried chicken from the pan and keep aside.
  2. Add the remaining oil, heat it till hot and fry the paste on medium level for about 2 minutes.
  3. Add the chicken, marinade, tomato puree. remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or till the chicken is fully tenderised.

    Garnish with fresh cream (optional) and finely chopped coriander leaves.

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