Saturday, April 21, 2007

Shahi Murgh Do Pyaza with Saffron

Serves 4

800 gms Chicken (1 inch pieces on the bone)
25 Almonds (roasted)
1 tbsp Sunflower seeds (chironji)
1 tbsp Poppy seeds (khuskhus)
1/2 cup Oil
2 medium sized Onions (sliced)
3 tsps Ginger paste
1 tsp Garlic paste
2 tsps Red chilli powder
1 tsp Turmeric powder
Salt to taste
1 cup Yogurt
3 cups Chicken stock
1/2 tsp Garam masala powder
Saffron a pinch

  • Grind almonds, chironji and khuskhus to a fine paste.
  • Heat oil a pan and sauté sliced onions to golden brown colour.
  • Add ginger paste, garlic paste and sauté for two minutes.
  • Add red chilli powder and turmeric powder.
  • Add chicken pieces and stir-fry for five minutes.
  • Sprinkle a little water at intervals so that the masala does not burn.
  • Add salt.
  • Add the yogurt and cook further for a minute.
  • Add almond-chironji-khuskhus paste and cook for five minutes stirring continuously.
  • Pour in three cups of chicken stock and bring to a boil.
  • Once the mixture boils cover and simmer for twenty minutes.
  • Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat.
  • Serve with parathas.