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Dum Ka Murgh (Chicken)  HT  Indian  MC  90mins plus marinating


Serves  4         Hot   Poultry  Main Course Curry  Curries  Gluten Wheat Free  Eggless  Ind  India  Asia  Asian



4 Chicken Quarters, skinned

450g/1lb Onions, sliced

4 tbsp Vegetable Oil

150ml/5fl.oz. Natural Yoghurt

2.5cm/1 inch stick Cinnamon

1/2 teasp Black Pepper

2 Cardamoms

1/2 teasp Chilli Powder

2 Green Chillis

1 tbsp freshly chopped Coriander

1/2 teasp Ground Ginger

2 teasp Salt

2 teasp Desiccated Coconut




1.  Heat the oil in a pan, add the onions and fry until golden brown. Remove from the pan and set aside one quarter of the onions.


2. Place the remaining three quarters of the onion in a food processor or  liquidiser together with the yogurt, cinnamon, black pepper, cardamoms, chili powder, chilis, coriander, ginger, salt and coconut and process until smooth.


3. Prick the chicken all over with a fork, place in a large bowl and rub the spice paste all over. Cover with clingflim and leave to marinate for 4 hours.


4. Preheat the oven to 180C, 350F, Gas mark 4.


5.  Transfer the chicken pieces to an ovenproof dish together with the remaining onion and pour any remaining marinade over the top. Bake for 1 hour until tender. Serve hot.




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