6 green cardamon pods
1 kg chicken meat
250 ml plain yogurt
7 whole cloves
5 ml salt
10 ml cinnamon
5 ml turmeric
1 medium onion
7 szechuan peppercorns
60 ml vegetable oil
2 bay leaves
3 garlic cloves (to taste)
1 ml ginger root
5 ml black pepper
50 ml tomato puree
250 ml water
Directions
Recipe by: Andy House Software Engineering Institute, Pittsburgh, PA,
U 1. Thoroughly clean the chicken pieces, then marinate with yogurt
and salt
2. Meanwhile, prepare the spices. Chop the garlic and ginger, then
add bla
3. Near the end of the hour of marinating, melt the shortening in a
covera
4. After the onions are ready, add the garlic/ginger/pepper mixture.
Let s
5. Let the chicken simmer for approximately 30 minutes or until
cooked.
6. Add the cardamons, cloves, cinnamon, turmeric, and bay leaves.
Leave th
7. Finally, add the tomato puree and water to the mixture, and cook
until
Author's Notes:
Serve with rice and chapati.
Difficulty : moderate. Precision
: approximate measurement OK.
Servings: 1 servings
Andy's Murgh Kurma Recipe brought to you by Recipe Ideas
Categories: Chinese; Meat; Poultry; Vegetable
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We hope you enjoy this Andy's Murgh Kurma recipe.
