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Zeera Murgh
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| Ingredients: | |
| 2 kg | chicken thigh, cutlets/breasts/whole/fine strips |
| 2 | lemon juice |
| 1 tsp | salt |
| 2 tsp | cayenne |
| 3 oz | flour |
| 6 oz | butter |
| 2 | onions, finely sliced |
| 2 garlic cloves crushed 2 1/2 inch piece of root Ginger, finely chopped | |
| 2 tsp | cumin seeds |
| 500 ml | yoghurt |
| 150 ml | fresh cream, 1/2 cup sour light cream |
| 1 can | coconut cream, (if mixture seems too dry through prolonged cooking) |
Thinly peeled rind of 1 lemon in 1 piece
Method:
1.Place chicken on a large plate and rub over with lemon juice.
2.Set aside for at least 20 minutes, then pat dry with kitchen paper.
3.Mix salt, cayenne and flour on a plate and dredge chicken pieces, shaking off excess.
4.Melt butter in pan, add the chicken and fry until browned.
5.Add onions, garlic, Ginger and cumin seeds and fry until golden brown.
6.Stir in yoghurt, cream and lemon rind.
7.Return chicken to mixture and mix until all chicken is well coated.
8.Bring to the boil, reduce the heat to low, and simmer for 1 hour or until chicken is cooked.
9.Uncover the pan for the last 20 minutes, to allow sauce to reduce.
10.Discard lemon rind before serving.
11.If the mixture is too dry for the quantity of chicken, so I used additional yoghurt/sour cream and the coconut cream to get the consistency I liked.
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