Shahi Murg, Aromatic Chicken With Yoghurt and Spices
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 3 tablespoons vegetable oil
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 teaspoon cumin seed
- 2 medium onions, finely chopped
- 1 teaspoon ginger, grated
- 2 garlic cloves, chopped
- 4 skinless chicken breasts, and chopped into 1/2 inch pieces
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon chili powder (to taste)
- 1⁄4 teaspoon salt
- 30 g cashew nuts, ground
- 150 ml plain yogurt, whipped
- 1 tablespoon chopped coriander leaves
directions
- heat the oil in a heavy based pan, add the bay leaves, cinnamon, cardamons, cloves and cumin. When they begin to sizzle, tip in the onions and fry for 5 mins until onions become soft
- add the ginger and garlic followed by the chicken, cook for 4-5 mins.
- mix in the turmeric, chilli powder and salt.
- fold the cashew nuts into the yoghurt and stir into the chicken.
- pour 200ml of just boiled water into chicken mix and cook for 6-8 mins until the oil rises to the top and the chicken is cooked.
- just before serving sprinkle with the coriander leaves, serve with naan bread or chapatis.
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RECIPE SUBMITTED BY
Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful.
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