Murgh Lajawab

Name: Murgh Lajawab
Prep time: 2 h 15 min
Total time: 2 h 15 min
Cuisine: Indian
Ingredients: 3 g/½ tsp Mace and Green Cardamom powder; 80 g/3 oz Gelatin powder; 100 ml/7 Tbs Cream; 25 g/3 Tbs Gramflour; 20 g/7½ tsp Flour; 400 ml/1⅔ cups Clear Chicken Stock; 3 g/½ tsp Mace and Green Cardamom powder; Clear Chicken Stock to simmer chicken; Clear Chicken Stock to simmer chicken; 3 g/½ tsp Turmeric; Salt; 1 Bay Leaf; 35 g/7 tsp Butter; 10 Green Cardamom; 5 Cloves; 3 g/½ tsp Garam Masala; 3 g/½ tsp Yellow Chilli powder; 12 Chicken Breasts (with bone); 60 g/¼ cup Yoghurt

Preparation info

Serves:
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Cold breasts of chicken dressed in a creamy mace ‘n’ cardamom-flavoured sauce.

Ingredients

12 Chicken Breasts (with bone)
60 g/¼ cup Yoghurt
3

Asia
India
Main course

Method

Preparation

THE CHICKEN BREASTS: Clean, but retain the skin. Whisk yoghurt in a bowl, add garam masala, yellow chillies, turmeric and salt, mix well. Rub the breasts with this marinade and keep aside for 45 minutes.

Put stock in a large, flat-bottomed handi or pan, add cardamom, cloves and bay leaf, bring to a boil and then simmer until there