Indian Chicken Recipes - Rich Chicken Curry (Dum Ka Murgh) Recipe

Ingredients

• 1/4 cup (60 ml) oil

• 3 medium onions, sliced

• 2 cups (500 g) yogurt

• 1 whole chicken, weighing about 2 lbs (1 kg), quartered  

• 1 cup (200 g) mixed nuts (almonds, cashews and chironjl), soaked in water and ground to a paste

• 2 teaspoons crushed garlic

• 2 teaspoons minced ginger

• Pinch of saffron threads, soaked in 1 tablespoon warm milk for 15 minutes

• Few drops rose essence

• 4 cloves

• 3 green cardamom pods, bruised

• 2 bay leaves

• 1 teaspoon salt

• Sliced onions, fried in oil, to garnish

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Method:

1. Choose a casserole dish or wok with a well-fitting lid. Heat the oil and gently stir-fry the onions until browned. Remove the onion with a slotted spoon, reserving 1 tablespoon of the oil.

2. Place the onion and yogurt in a blender and blend to a paste. Combine the onion paste with the chicken pieces, nut paste, garlic, ginger, saffron and rose essence.

3. Heat the reserved tablespoon of oil, stir-fry the cloves, cardamoms and bay leaves for 2 minutes, then add the quartered chicken and salt. Mix well. Leave to cook over very low heat, or in a 300°F (150°C, gas mark 2) oven for 40 minutes, or until the chicken is cooked. Uncover just before serving.