Murgh Wajid Ali

Name: Murgh Wajid Ali
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 10 g/5 tsp Dessicated Coconut; 50 g/⅓ cup Cashewnuts; 100 g/⅔ cup Onions; 100 g/½ cup Ghee; 30 ml/2 Tbs Lemon juice; 20 g/⅓ cup Coriander; 5 Green Chillies; 20 g/2 Tbs Ginger; 175 g/1 cup Onions; 150 g/5 Khoya*; Salt; 3 g/½ tsp Garam Masala; 3 g/½ tsp Yellow Chilli powder; 25 g/4 tsp Garlic paste; 25 g/4 tsp Ginger paste; Butter to grease roasting tray; 12 Breasts of Chicken; 220 g/1 cup Yoghurt; 5 g/1 tsp Garam Masala; ½ g/1 tsp Saffron; 15 ml/1 Tbs Milk; 20 Almonds; 15 g/¼ cup Coriander

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A befitting tribute to Avadh’s best—known gourmet, Nawab Wajid Ali Shah, this delicacy of saffron-flavoured chicken breasts is done in a rich almond-based gravy.

Ingredients

12 Breasts of Chicken
Butter to grease roasting tray

Asia
India
Uttar Pradesh
Main course
Gluten-free

Method

Preparation

THE CHICKEN: Clean, remove the skin, debone and flatten with a bat.

THE MARINATION: Mix yellow chillies, garam masala and salt with the ginger and garlic pastes and rub the flattened chicken breasts with this mixture. Keep aside for 15 minutes.

THE FILLING: Peel, wash and finely chop onions. Scrape, wash and finely chop ginger. R