Shahi Murgh

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medium-sized chicken
2 tbIsps gararn masala
salt and chilli powder to taste
a few drops red or orange food coloring
1 cup curd
25 grams each of cashewnuts and almonds
2 piece ginger
125 grams butter
2 large onions (chopped)
2 medium-sized tomatoes (blanched and sliced)
25 grams each of raisins and
pistachios (fried)
100 grams cream
1/4 tsp saffron essence silver or gold foil
How to make Shahi Murgh


Make gashes on the body of the chicken. Blend together half the spices and salt, along with the food coloring, into the curd. Grind the cashew-nuts, almonds and ginger to a paste and mix into the curd, along with 50 grams of butter. Rub this mixture well on to the chicken, both inside and out. Set aside for 1 hour, then bake the chicken (keeping aside the extra curd mixture) in a moderate oven for 2 hours or until the chicken is tender. Heat the remaining butter all add the onion. Fry till brown. then add whetstones and the rest of the gararn masala, chilli powder and salt. Mix in the extra curd-and cook till the gravy turns this. Add the chicken. then the raisins, pistachios, cream and essence, and cook over a slow fire for 5 minutes. Serve hot, d2corated with foil.
Posted By: Jameela, Islamabad

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