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30 December 2012,21:25 by
Ponmathi Srilekha.S

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CHICKEN MUSSALAM

Serves :
8

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Make 3 deep cuts in each piece of chicken with a sharp knife.
  • Work the yogurt, onion, garlic, chilies and coriander in a blender or food processor, and then pour over the chicken.
  • Cover, place in the refrigerator and leave to marinate overnight.
  • Drain the chicken, reserving the marinade. Melt the margarine in a flameproof casserole, add the chicken and fry for about 15 minutes until browned on all sides.
  • Add the spices and seasonings. Except the saffron, and fry for a further 3 minutes, stirring constantly.
  • Add the saffron with its liquid, and then add the reserved marinade.
  • Cover the casserole and cook in a preheated moderately hot oven for about 30 minutes or until the chicken is tender and the sauce is very thick.
  • Serve immediately.

INGREDIENTS

  • 2 kilograms chicken, skinned and cut into 8 pieces
  • 250 ml plain low-fat yogurt
  • 2 large onion, peeled and chopped
  • 6 cloves garlic, peeled and sliced
  • 5 green chilies
  • 2 teaspoon ground coriander
  • 250 grams margarine
  • 1 inch piece cinnamons stick
  • 20 whole cardamoms
  • 20 whole cloves
  • 2 teaspoon ground ginger
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon saffron, soaked in 2 tablespoon boiling water for 30 minutes

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