Saturday, April 21, 2007

Murgh Dum Pukht

This one is a microwave special , a fabulous treat for you and your family...did you just check the long list of 22 has to be good really good.


  1. 2 inch stick Cinnamon
  2. 6 Black cardamoms
  3. 6-8 Cashewnuts
  4. 2 medium sized Onions
  5. Fresh mint leaves a few sprigs
  6. 1 tbsp Garlic paste
  7. 1 tsp Red chilli powder
  8. Oil to deep fry
  9. Fresh coriander leaves a few sprigs
  10. 1 cup Yogurt
  11. 1 tbsp Ginger paste
  12. 1 kg Chicken
  13. Salt to taste
  14. 4-5 strands Saffron
  15. 6 tbsps Lemon juice
  16. 1 tsp Rose water
  17. 4 Cloves
  18. 6 Green cardamoms
  19. 1 tbsp Poppy seeds (khus khus)
  20. 1 tbsp Sunflower seeds (chironji)
  21. 1 inch piece Ginger
  22. 3 Green chillies

First and foremost crush together cinnamon, cloves, green cardamoms, black cardamoms.
Clean, wash coriander leaves and mint leaves.
Soak khus khus, cashewnuts and chironji in warm water and then grind to a fine paste.
Peel, wash, slice and deep fry onions till golden brown.
Peel, wash and cut ginger into julienne.
Remove stems, wash and chop green chillies.
Make a fine paste by grinding together browned onions, green chillies, mint leaves with water.
Take whipped yogurt and add cashewnut paste, ginger paste, garlic paste and mix well.
Add salt, red chilli powder, onion paste and mix again.
Add saffron dissolved in water, finely chopped coriander leaves, ginger julienne, lemon juice and freshly crushed garam masala and mix.
Add rose water and mix.
Apply this marinade to chicken properly.
Let the chicken stand with the marinade for half an hour.
Apply oil to a microwave ovenproof glass bowl and transfer the chicken with marinade into it.
Cover with a lid or cling film on which make two to three holes.
Cook in the microwave at micro HIGH for ten minutes.
Lower the power to half and cook for another ten minutes. Serve hot.