Chicken Cooked in Yoghurt (Shahi Murgh)
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1 medium-sized chicken
2 cloves garlic
1 ½ inch fresh root ginger
2 green chillis
3 onions
¼ teaspoon saffron
1 dessertspoon milk
Oil or ghee for frying
Salt to taste
4 tablespoons desiccated coconut, soaked in
4 tablespoons hot water
3 cartons yoghurt
1 teaspoon chopped coriander leaves
4 cardamoms
How to make Chicken Cooked in Yoghurt (Shahi Murgh)
METHOD:
Joint the chicken, crush garlic; finely mince ginger and chop green chillis and the onions. Soak saffron in milk.
Fry the chicken pieces in oil or ghee for a few minutes. Add ginger, garlic and salt. Cook very gently until tender for about 30 minutes. Add onions, chillis and strained coconut milk; cover and cook for 10 minutes. Add well-beaten yoghurt, saffron, coriander and cardamoms and simmer for 10 more minutes. If the sauce becomes too thin, remove the chicken joints and reduce by rapid boiling.