Recipe CookBook

Murgh Masala

Cooking Time: 50-55 minutes

Serves 6

Ingredients:

3 lb roasting chicken

8 dried red chilies, preferably Kashmiri or Goan

1 tablespoon ground coriander

1 teaspoon ground

'/4 teaspoon fenugreek seeds

8 whole black peppercorns

3 teaspoons white poppy seeds

1/4 cup desiccated coconut

1 large onion, finely sliced 1 teaspoon ground turmeric

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 tablespoon ghee

2 tablespoons oil

2 teaspoons chopped garlic

2 teaspoons chopped ginger

2 teaspoons salt

'1/2 cup hot water

juice of half a lemon

Method:

1-Cut chicken into curry pieces.

2-Soak the chilies in hot water for 10 minutes.

3-Meanwhile, roast coriander and in a dry pan over medium heat, stirring constantly for a minute or two, until the color changes and a pleasant aroma is given off.

4-Turn onto a plate. Roast fenugreek seeds and peppercorns for 2 or 3 minutes, stirring constantly.

5-In the same way roast the poppy seeds and the desiccated coconut, separately.

6-Add to the other roasted spices.

7-Put the sliced onion in the pan and dry roast, stirring, until brown.

8-Put chilies into electric blender with all roasted ingredients and the turmeric, cardamom, cloves and cinnamon.

9-Add some of the water in which the chilies soaked and grind to a paste.

10-Heat ghee and oil in a heavy pan and fry the ground mixture and the garlic and ginger, stirring constantly, until oil separates from the mass.

11-Put in the chicken, sprinkle with salt and stir to coat every piece of chicken with the mixture.

12-Add I cup hot water, cover and cook on very low heat, stirring occasionally and adding more water if necessary, until the chicken is tender.

13-Add lemon juice when chicken is cooked.

14-The gravy should be very thick and dark.

Serve with rice and pickles.