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Punjabi Recipes
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Jeera Murgh
Jeera Murgh
Ingredients
2 kg Chicken thigh
Cutlets or breasts,
Whole or in fine
Strips (4.5 lb)
Juice of 2 lemons
1 ts Salt
2 ts Cayenne
3 oz Flour
6 oz Butter
2 Onions, finely sliced
2 cl Garlic, crushed
2 1/2 Inch piece root ginger,
Finely chopped
2 ts Cumin seeds
500 ml Yoghurt* (1 pint)
150 ml Fresh cream* (or equal
Quantity of sour light
Cream) (1/2 cup)
1 cn Coconut cream (if mixture
Seems too dry through
Prolonged cooking)
Thinly pared rind of
Method
Place chicken on a large plate and rub over with lemon juice. Set
aside for at least 20
minutes, then pat fry with kitchen paper.
Mix salt, cayenne and flour on a plate and dredge chicken pieces,
shaking off excess.
Melt butter in pan, add the chicken and fry until browned.
Add onions, garlic, ginger and cumin seeds and fry until golden
brown.
Stir in yoghurt, cream and lemon rind.
Return chicken to mixture and mix until all chicken is well coated.
Bring to the boil, reduce the heat to low, and simmer for 1 hour
or until chicken is cooked.
Uncover the pan for the last 20 minutes, to allow sauce to reduce.
Discard lemon rind (if you can find it) before serving.
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