MURG NOORJEHANI

MURG NOORJEHANI

INGREDIENTS

• 1 Chicken
• 6 tblsp Clarified Butter (Ghee)
• 4 Bay Leaf (Tej Patta)
• 1/4 tsp Saffron (Kesar), soaked in lukewarm milk
• 3 meduim sized Onion (Pyaj)
• 2 cups beaten Curd (Dahi)
• 1/2 " Ginger (Adrak)
• 8 pods Garlic (Lasun)
• 4 Green Chillies
• 4 Cloves (Lavang)
• 1 " Cinnamon (Tuj/Dalchini)
• 3 Brown Cardamom (Elaichi Moti)
• 1 tsp Aniseed (Sauf)
• 2 boiled eggs
• 2 -3 Almonds Few Sultanas

 How to make murg noorjehani:

•  First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste.
• Now prick the chicken well with a fork.
• Mix curd with ground spices and rub it over the chicken.
• Set it aside and allow the chicken to marinate for 3 - 4 hours.
• Heat ghee, fry bay leaves, add onions and let them brown well.
• Add the chicken along with marinade.
• Cook on medium flame till nearly done.
• Add salt and saffron and fry chicken till the masal begins to coat the chicken and it is well brown.
• Pour the chicken in a dish and top it with silver foil.
• Also add chopped boiled eggs, almonds sliced and fried sultanas.
• Serev with fried rice, nan and paranthas.