Murgh Masaalam

Name: Murgh Masaalam
Cuisine: Indian
Ingredients: 1 rounded tablespoon (2 X 15 ml spoon) desiccated coconut; salt; 1-inch (2.5 cm) piece of fresh ginger, peeled and finely chopped; 2 X 5 fl oz (150 ml) carton natural yogurt; 3 teaspoons (3 X 5 ml spoon) garam masala or mixed spices; 8-10 cardamom pods, roughly crushed; 2 medium onions, finely sliced; 3 teaspoons (3 X 5 ml spoon) garam masala or mixed spices; butter or oil for frying; butter or oil for frying; 1 large onion, chopped finely; 1 tablespoon (15 ml spoon) sultanas; 2-3 tablespoons (2-3 X 15 ml spoon) peas, fresh or frozen; 2-3 tablespoons (2-3 X 15 ml spoon) peas, fresh or frozen; 1 large hard-boiled egg, chopped; 2-3 tablespoons (2-3 X 15 ml spoon) peas, fresh or frozen; 3-4 lb chicken

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

There are many variations of this dish, which is a chicken stuffed and then cooked in a richly spiced yogurt sauce. This is a version which I had in a little restaurant in central India, where we sat in a dimly lit, curtained booth and flashed a blue light outside the cubicle when we wanted the waiter. There was no menu, and the dishes were much more like home cooking than a restaurant.

Ingredients

Asia
India
Main course
Gluten-free
Vegetarian

Ingredients

Method