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Wednesday, December 7, 2011

Murg Noorjehani

This dish is made with a base of curd. The chicken is allowed to marinate in curd with a spice paste before actually starting the cooking process. The process of cooking this dish is so rich in flavor that you use milk, curd and saffron and garnish it with almonds to give it the richness it requires. Not a day to day dish. But can be made for special occasions.
How to cook Murg Noorjehani...
1 kg chicken
1 tsp salt
1 tsp aniseed
8 pieces garlic
4-5 cloves
½ inch ginger
4 green chillies
1 cinnamon stick
3 brown cardamom
2 cups of whipped curd
6 tsp ghee (clarified butter) 
3 finely chopped onions
3 bay leaves
½ cup milk
a pinch of saffron
½ tsp oil
5-6 sultanas and almonds
For the paste, grind together the green chillies, aniseed, ginger, garlic, cardamom, cloves, cinnamon and salt with a little water. If you want you can go a lil soft on the spices, coz at times it adds a very strong flavor when taken in more no.s. And might not allow the aroma of other ingredients to surface up.
Add the paste to the chicken and prick the meat for the flavor to sink in. 
Add whipped curd to the chicken and leave it to marinate for 3 hours at least. (My personal suggestion – Leave it to marinate overnight)
Heat the ghee in a pan, add the bay leaves and onions and saute on high flame till they turn golden- brown. 
In another pan, warm the milk, add the saffron, stir gently and keep aside. This is optional too given how expensive saffron is ;)
Add the marinated chicken to the sauteed onions. Let it cook on high flame for 5-6 minutes. 
Now pour the milk into the chicken and cook on low flame for 30-40 minutes. 
Roast the sultanas and almonds with a dash of oil for a few mins. 
Garnish with the roasted sultanas and almonds. Serve hot.
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