Murgh Musallam
chicken, indian
1 chicken
1 piece fresh ginger (about 2
1 cm of a ginger root)
13 garlic cloves
1 large onion
1 cinnamon stick
2 whole brown cardamom pods
4 whole green cardamom pods
1 whole star anise (use all 8
1 arms and the s
13 black peppercorns
7 cloves
5 ml turmeric
5 ml red chili powder (or
1 substitute fresh red
2 green chilies
125 ml yogurt
60 ml oil (preferably ghee, if
1 available)
1 salt
1 fresh coriander leaves
1 (optional)
1 to taste
1. Clean and joint chicken. If you don't like the skin, remove it.
2. Mash the ginger into a paste (or chop finely) and mince the garlic.
3. Heat oil in a large frying pan. Use ``medium high heat''.
4. Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic. Saute until the onions are cooked but n
5. Add the chicken, turmeric, and chili powder and cook on a medium heat, stirring often.
6. When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves.
Author's Notes: This recipe is the real thing. Throw out your curry powder: you'll never use it again once you've tried this recipe. Chicken curry using the real spices cannot be beat!!
This is the basic recipe. Try varying the whole spice combinations until you find a favorite. The recipe doubles well. A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea, and contains se
Difficulty : easy, though timing matters when cooking the onions. Precision : measure the oil.
Recipe By : Joseph Sotham University of British Columbia, Vancouver BC
Yield: 1 servings