Murgh Musallam Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Chicken,
1 pinch: Fresh ginger, (about 2 cm of
13: Garlic cloves,
1 Large: onion,
1: Cinnamon stick,
2: Whole brown cardamom pods,
4: Whole green cardamom pods,
1: Whole star anise, (use all 8
13: Black peppercorns,
7 Cloves: ,
5 milliliter: Turmeric,
5 milliliter: Red chili powder, (or substit
2: Green chilies,
125 milliliter: Yogurt,
60 milliliter: Oil, (preferably ghee, if ava
To taste,
Fresh coriander leaves, (opti
Directions:
Recipe by: Joseph Sotham University of British Columbia, Vancouver BC
1. Clean and joint chicken. If you dont like the skin, remove it.
2. Mash the ginger into a paste (or chop finely) and mince the
garlic.
3. Heat oil in a large frying pan. Use ``medium high heat.
4. Break apart the star anise to release the seeds inside the arms.
To the
5. Add the chicken, turmeric, and chili powder and cook on a medium
heat,
6. When the oil starts to separate (the gravy will have oil floating
on it
Authors Notes:
This recipe is the real thing. Throw out your curry powder:
youll neve
This is the basic recipe. Try varying the whole spice
combinations unt
Difficulty : easy, though timing matters when cooking the onions.
Precision : measure the oil.
Source from luhu.jp
1. Clean and joint chicken. If you dont like the skin, remove it.
2. Mash the ginger into a paste (or chop finely) and mince the
garlic.
3. Heat oil in a large frying pan. Use ``medium high heat.
4. Break apart the star anise to release the seeds inside the arms.
To the
5. Add the chicken, turmeric, and chili powder and cook on a medium
heat,
6. When the oil starts to separate (the gravy will have oil floating
on it
Authors Notes:
This recipe is the real thing. Throw out your curry powder:
youll neve
This is the basic recipe. Try varying the whole spice
combinations unt
Difficulty : easy, though timing matters when cooking the onions.
Precision : measure the oil.
Source from luhu.jp
Tags
Poultry