Dishes from Pakistan and other Middle Eastern countries have adjectives in their name that are often used to describe beauty and grace. This speaks volumes about how highly they think of their food and how seriously the people take their cooking.
The Murgh E Shalimar too is one such example of gorgeous gastronomy. The chicken dish is a rich curry made of coconut milk, yogurt, cream, rushed nuts, herbs and chilies. Heavy as it might sound, the dish uses little oil and anyway taste is worth having a cardiac arrest! Here’s how you can make some on your own.
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 1 kg Chicken medium pieces
- For Marinating
- 2 tbsp Salt
- 2 tbsp white pepper
- 2 tbsp Ginger paste
- 2 tbsp garlic paste
- For white paste
- 3 large onions
- 100 g Cashew nuts
- 40 g Sesame seeds
- 1 tbsp ½poppy seeds
- 2 cups yogurt
- For green paste
- 1 bunch mint leaves
- 1 bunch coriander leaves
- 1 bunch spinach
- 8 Green chilies
- For cooking
- 100 ml Oil
- 200 g butter
- 1 tbsp Cloves
- 1 tbsp green cardamom
- 2 cups Cream
- Milk of 1 coconut
Ingredients
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Instructions
- Mix the white pepper, ginger paste, garlic paste and salt well to make the marinade.
- Marinate the chicken and put aside.
- White paste: Boil onion, cashew, sesame seeds and poppy seeds in a pot, for 5 minutes. Strain and blend in food processer with yogurt.
- Green paste: Take the green leaves and chilies in a blender and puree. Keep aside.
- Heat oil and butter in a heavy bottomed frying pan (kadhai).
- Put in cloves and cardamom. When they start strewing, add the white paste and cook till the oil separates.
- Add marinated chicken and cook till it starts to stick to the bottom.
- Now add the green paste and cream.
- Cook till the chicken is tender.
- Add coconut milk and cook for 2 minutes.
- Serve hot.
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