Murgh Reshmi

Name: Murgh Reshmi
Prep time: 1 h 45 min
Cook time: 50 min
Total time: 2 h 35 min
Cuisine: Indian
Ingredients: 4 Tomatoes (medium size); 4 Eggs; 4 Black cardamom; 2 Bay Leaves; 8 g Nutmeg powder; 15 ml/1 Tbs Milk; 2 g/4 tsp Saffron; 15 g/4½ tsp Black Peppercorns; 5 litres/5 qrt Clear Chicken Stock; 150 ml/⅔ cup Cream; Salt; 5 g/1 tsp Garam Masala; 3 Eggs; 6 Chicken Fillet; 1.2 kg/2⅔ lb Chicken

Preparation info

Serves:
10
(1 mould of 1 kg 2¼ lb )

Difficulty
Medium
Ready in
3 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A saffron-flavoured chicken roll, spiced with pepper and nutmeg.

Ingredients

1.2 kg/2⅔ lb Chicken
6 Chicken Fillet
3

Asia
India
Main course
Gluten-free

Method

Preparation

THE CHICKEN: Clean, remove the skin, debone and cut into small chunks. Mince the chunks twice or thrice in a mincer, spread the fine mince on a flat tray and put it in the freezer for an hour.

THE CHICKEN FILLET: Remove sinews and cut into strips. Season and refrigerate.

THE PEPPER: Pound with a pestle.

THE SAFFRON: Disso