Shahi Murgh- Royal Chicken Cooked in Yogurt - India

* Exported from MasterCook Mac *

Shahi Murgh - Royal Chicken Cooked in Yogurt - India

Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Madhur Jaffrey's Quick Madhur Jaffrey
India

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pt plain yogurt
2 tsps salt
freshly ground black pepper
2 tsps ground cumin
2 tsps ground coriander
1/2 tsp cayenne pepper -- or to taste
1/2 c chopped fresh cilantro
7 lbs chicken -- cut into servings
1/2 c vegetable oil
16 cardamom pods
12 whole cloves
4 inch stick cinnamon
6 bay leaves
1/3 c blanched, slivered almonds
1/3 c golden raisins

Put yogurt into a bowl. Beat lightly until smooth and creamy. Add 1/2
teaspoon of salt, some black pepper, cumin, coriander, cayenne and
cilantro. Mix and set aside. Using remaining salt, and the black pepper,
season chicken pieces. Put oil in nonstick pan over medium-high heat.
When oil is hot put in cardamom, cloves cinnamon and bay leaves. Stir
and put in chicken pieces in one layer. Brown on both sides and remove
to large bowl. Continue to brown all chicken pieces. Put almonds and
raisins into same hot oil. Stir quickly. The almonds will quickly turn
golden and raisins should plump up. Mow put chicken and accumulated
juices back into pan. Add seasoned yogurt, Stir to mix and bring to
simmer. Cover, turn heat to law ans simmer for 20 minutes, stiring once
or twice. Remove cover turn heat up and reduce sauce. Turn chicken
pieces as you do this. Remove hard spices before serving.

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Per serving (excluding unknown items): 738 Calories; 39g Fat (47%
calories from fat); 74g Protein; 25g Carbohydrate; 224mg Cholesterol;
798mg Sodium