Murgh Musallam
Fri, May 09 2008
Ingredients:
1.5 kg rosting chicken
1/4 tea spoon saffrons strands
1 table spoon hot water
1/2 tea spoon each ground black pep
pers,
ground turmeric, ground cumin and
chille powder
1/4 tea spoon each ground cardumon,
clives,
cinnamon and moce
2 cloves garlic (crused)
11/2 tea spoons salt,
2 table spoons set yogurt(plan yogurt)
3 table spoons gee or oil
2 medium onion finely sliced
1 1/4 cups hot water or stock
Method:
Wash and dry chicken inside and out side. Removing neck and gilbets and cutting off wing tips. These can be used for making stock.
Wash and dry chicken inside and out side. Removing neck and gilbets and cutting off wing tips. These can be used for making stock.
Soak saffron strands in hot water 10 mints. Pressing saffron strand between the fingers. Mix saffron and soaking water. All the ground spices and the garlic crushed with salt into the yogurt and a table spoon of the mixture inside the carity of the chicken. Rub some of the mixure over the chicken. Leave chicken for marinate for 1 hour.
Heat ghee or oil in large heavy saucpan and fry onions until goleden. Remove onionsto plate put in the chicken and brown it lightty on all sides. Return onins to the pans and stir remaning chicken marinate in to the hot ater or stockpour in to pan and bring to a boil. Turn heat low, cover and cook for 45 mints or until chicken very tender.
Turn chicken from time to time so it cooks first on one side and then the other, onits back and for thelast 10 mintes. Breast down wards liquid should eveporate almost completely.
Serve hot with rice and salad.
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