Murg Noorjehani

Chef: Aditya Bal
Chicken-Indian-Non Veg

1 kg chicken, 1 tsp salt, 1 tsp aniseed, 8 pieces garlic, 4-5 cloves, ½ inch ginger, 4 green chillies, 1 cinnamon stick, 3 brown cardamom, 2 cups of whipped curd, 6 tsp ghee (clarified butter), 3 finely chopped onions, 3 bay leaves, ½ cup milk, a pinch of saffron, ½ tsp oil, 5-6 sultanas and almonds

Method: For the paste, grind together the green chillies, aniseed, ginger, garlic, cardamom, cloves, cinnamon and salt with a little water.

Add the paste to the chicken and prick the meat for the flavour to sink in.

Add whipped curd to the chicken and leave it to marinate for 3 hours at least.

Heat the ghee in a pan, add the bay leaves and onions and sauté on high flame till they turn golden- brown.

In another pan, warm the milk, add the saffron, stir gently and keep aside.

Add the marinated chicken to the sautéed onions. Let it cook on high flame for 5-6 minutes.

Now pour the milk into the chicken and cook on low flame for 30-40 minutes.

Roast the sultanas and almonds with a dash of oil for a few mins.

Garnish with the roasted sultanas and almonds. Serve hot.