Shahi Murgh - Royal Chicken Cooked In Yogurt

Recipe Ingredients

1		Plain yogurt
2 teaspoons	10ml	Salt
		Freshly ground black pepper
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Ground coriander
1/2 teaspoon	2.5ml	Cayenne pepper - or to taste
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
7 lbs	3178g / 112oz	Chicken - cut into servings
1/2 cup	118ml	Vegetable oil
16		Cardamom pods
12		Whole cloves
1		Cinnamon
6		Bay leaves
1/3 cup	30g / 1.1oz	Blanched - slivered almonds
1/3 cup	53g / 1.9oz	Golden raisins

Recipe Instructions

Put yogurt into a bowl. Beat lightly until smooth and creamy. Add 1/2 teaspoon of salt, some black pepper, cumin, coriander, cayenne and cilantro. Mix and set aside. Using remaining salt, and the black pepper, season chicken pieces. Put oil in nonstick pan over medium-high heat. When oil is hot put in cardamom, cloves cinnamon and bay leaves. Stir and put in chicken pieces in one layer.

Brown on both sides and remove to large bowl. Continue to brown all chicken pieces. Put almonds and raisins into same hot oil. Stir quickly. The almonds will quickly turn golden and raisins should plump up.

Now put chicken and accumulated juices back into pan. Add seasoned yogurt, Stir to mix and bring to simmer. Cover, turn heat to law and simmer for 20 minutes, stirring once or twice. Remove cover turn heat up and reduce sauce. Turn chicken pieces as you do this. Remove hard spices before serving.

Source:
Madhur Jaffrey's Quick and Easy Indian Cooking

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