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Dum Ka Murgh (Chicken) HT Indian MC 90mins plus marinating
Serves
4
Hot Poultry Main Course
Ingredients 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
Instructions
1. Heat
the oil in a pan, add the onions and fry until golden brown. Remove from
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
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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