Murg Noorjehani

Description

 * Ethnicity - Mughlai, North Indian
 * Type of meal - Party, Lunch, Dinner

Ingredients

 * 1 Chicken
 * 6 tblsp clarified butter (ghee)
 * 4 bay leaf (Tej Patta)
 * 1/4 tsp saffron (Kesar), soaked in lukewarm milk
 * 3 meduim sized Onion (Pyaj)
 * 2 cups beaten Curd (Dahi)
 * 1/2 " ginger (Adrak)
 * 8 pods garlic (Lasun)
 * 4 Green Chillies
 * 4 Cloves (Lavang)
 * 1 " cinnamon (Tuj/Dalchini)
 * 3 brown cardamom (Elaichi Moti)
 * 1 tsp aniseed (Sauf)
 * 2 boiled eggs
 * 2 -3 almonds Few Sultanas

Directions

 * 1) First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste.
 * 2) Now prick the Chicken well with a fork.
 * 3) Mix curd with ground spices and rub it over the Chicken.
 * 4) Set it aside and allow the Chicken to marinate for 3 – 4 hours.
 * 5) Heat ghee, fry bay leaves, add onions and let them brown well.
 * 6) Add the Chicken along with marinade.
 * 7) Cook on medium flame till nearly done.
 * 8) Add salt and saffron and fry Chicken till the masal begins to coat the Chicken and it is well brown.
 * 9) Pour the Chicken in a dish and top it with silver foil.
 * 10) Also add chopped boiled eggs, almonds sliced and fried Sultanas.
 * 11) Serev with fried rice, nan and paranthas.