Это предварительный просмотр рецепта "Chicken In Rich Almond Sauce ( Murgh Massalam )".

Рецепт Chicken In Rich Almond Sauce ( Murgh Massalam )
by Global Cookbook

Chicken In Rich Almond Sauce ( Murgh Massalam )
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Ингредиенты

  • 1 lrg chicken whole skinned and cleaned
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 tsp green chili chopped
  • 150 ml natural lowfat yoghurt
  • 1 tsp salt
  • 6 Tbsp. basmati rice
  • 2 lrg Large eggs hard boiled and minced
  • 6 Tbsp. onion minced finely
  • 2 Tbsp. almonds minced
  • 4 Tbsp. coriander leaves minced salt
  • 5 Tbsp. sunflower oil
  • 2 lrg onions sliced boiled till hranslucent drairled and grnd to a paste
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 4 x cardamom
  • 8 x cloves
  • 16 x black peppercorns
  • 2 tsp caraway seeds
  • 2 x bay leaves
  • 1 tsp chilli pwdr
  • 1 tsp turmeric pwdr
  • 2 tsp coriander pwdr
  • 2 Tbsp. flaked almonds
  • 2 Tbsp. raisins
  • 450 ml lowfat yoghurt salt
  • 4 Tbsp. coriander leaves minced
  • 1 tsp saffron strands
  • 2 Tbsp. single cream

Инструкции

  1. Mix together the marinade ingredients and pour over the chicken.
  2. Reserve for an hour.
  3. To make the stuffing cook the rice till soft.
  4. Drain and mix with all the other ingredients.
  5. Remove the chicken from the marinade and stuff with the prepared mix.
  6. Reserve the marinade.
  7. To make the sauce heat the oil in a pan.
  8. Add in the onions ginger and garlic pastes and fry till golden brown.
  9. Add in the whole spices and bay leaves then stir.
  10. Fry till the oil separates from the sauce.
  11. Then add in the salt and the powdered spices.
  12. Stir well.
  13. Add in the rest of the sauce ingredients and the reserved marinade.
  14. Cook till the oil separates again.
  15. Now put the chicken in a heavy bottomed pan and pour the sauce over.
  16. Cover and cook till done (roughly 40 min depending on the size of your chicken) basting from time to time.
  17. Soak the saffron in the cream for 10 min.
  18. Pour the saffron cream over the chicken just before seeing and serve warm garnished with coriander leaves.
  19. A Mughal speciality. Can be served with Tomato flavoured rice.
  20. Serves 4