Murgh – E-Shahjahani

Ingredients

Chicken – 1 washed and dried

Paste of onion – 100 gm

Yoghurt – 2 cup

Egg – 2

Fried slices of almonds and raisins

Bay leaf – 3

Ghee/butter – 100gm

Saffron soaked in milk

Make a paste of

Ginger – 25 gm

Garlic flakes – 8

Green chilli – 6

Cloves – 5

Cinnamon – 1 inch piece

Cardamom – 3

Cumin seed – 1 tsp

Method

Make a paste of all the ingredients given.

Boil eggs and make thick round slices of it.

Heat oil in a pan and add bay leaf and then add paste of onion and fry till raw smell goes. Then add yoghurt and stir fry for 2 to 3 minutes.

Prick whole chicken with a fork and rub this onion and yoghurt paste on it and leave it to marinate for 4 to 5 hours.

Heat ghee/butter, add bay leaf, fry the grinded  masala and then add the whole marinated chicken and stir fry till it changes its color and then leave it to cook on a slow flame till the chicken is cooked.

While serving, decorate with slices of boiled eggs and fried almonds and raisins and sprinkle saffron soaked in milk.