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PK KHANA

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PK KHANA Powered By Docstoc
					Murgh Mussalam
Posted in April 20th, 2009 by MARJK in Chicken Recipes Ingredients
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Chicken, cut into 8 pieces 1 kg Juice of lemon (nimbu) 1 Ghee 1 tbsp / 15 gm Onions, sliced 1 cup / 240 gm Ginger (adrak), 1” piece, chopped 1 Yoghurt (dahi) 1 cup / 180 gm Almonds (badam), ground 12 Raisins (kishmish) 10-12 Garam masala 1 tsp / 2 gm Saffron (kesar) a few strands Lemon (nimbu), cut into wedges 1 Onion, cut into rings 1 Green coriander (hara dhaniya), chopped

Method 1. Mix the lemon juice with the chicken and keep aside to marinate for 2 hours. Heat the ghee in a wok (kadhai); add the onions and ginger; sauté till brown. Remove and keep aside to cool. Then grind into a smooth paste. In the same wok add the chicken and sauté lightly. Blend the yoghurt, onion-ginger paste, and almond paste together. 2. Add to the chicken, cook covered with a heavy lid containing some water. This is dum pukht cooking. After about 30 minutes, add raisins, garam masala, and saffron; cook for 11/2 hours more. Serve garnished with lemon, onion, and green coriander. Related Recipes: 1. Dum Ka MurghIngredients 1 kg chicken cut into karahi pieces 50 ml yoghurt 1 tsp cumin seed
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posted:7/3/2009
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