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.