Wednesday, June 25, 2014,10:25 AM
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- Dum Murgh
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PrintDUM MURGH
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Grind the roasted onions to a fine paste. Set aside.
- Pound the ginger, garlic and green chillies to a fine paste. Combine this with the yogurt and salt, and use the mixture to marinate the chicken pieces for 2 hours, preferably in the fridge.
- Once the chicken is ready, heat the oil in a pan. Add the bay leaves and the chicken and saute until the yogurt juices come to the boil.
- Add the ground coriander and cumin, onion paste and ground almonds. Stir well until mixed.
- Cover the pan with a tight-fitting lid. Simmer for about 15 minutes, or until the chicken is cooked.
- Uncover the pan and sprinkle on the cinnamon, mace and ground cardamom. Stir in the skimmed milk and serve.
INGREDIENTS
- 4 medium-sized onions, sliced and roasted
- 5cm piece root ginger, chopped
- 10 garlic cloves, chopped
- 6 green chillies, chopped
- 500 grams natural low-fat yogurt
- 2 teaspoon salt
- 1 kg chicken, cut into pieces
- 4 teaspoons sesame oil
- 4 bay leaves
- 2 tablespoon ground coriander
- 2 teaspoon ground cumin
- 15 almonds, soaked and ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mace
- 1 teaspoon ground green cardamom
- 1 teaspoon ground black cardamom
- 200 ml skimmed milk
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