Anjeer Murgh

Name: Anjeer Murgh (Chicken with figs)
Yield: Serves 4
Cuisine: Indian
Ingredients: 6 cloves garlic, peeled; ¼ cup finely ground cashews; 1 cup (250 grams) plain yogurt; 2 teaspoons ground coriander; 1 teaspoon red chile powder; 1½-inch (4-cm) piece fresh ginger, chopped; 2 green chiles, stemmed and minced; 1 pound (500 grams) boneless, skinless chicken, cut into 1-inch (2½-cm) cubes; 3 dried red chiles, stemmed and broken in half; 1 teaspoon caraway seeds; 2 large red onions, diced; 1-inch (2½-cm) cinnamon stick; 2 tablespoons heavy cream; 6 or 7 saffron threads; Chandi ka varq (edible silver foil); 1 teaspoon garam masala (spice mix); 2 tablespoons ground dalia (roasted chana dal, store-bought); 2 teaspoons table salt; ¼ cup (50 ml) vegetable oil; 10 dried figs

Chicken with figs

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Dried figs, plums, and apricots were essential ingredients in the meat and poultry dishes made in the royal kitchens of India. While chicken takes especially well to figs, lamb is lovely with prunes and apricots.

Ingredients

10 dried figs
1½-inch (4-cm) piece fresh ginger, chopped

Asia
India
Main course
Gluten-free

Method

Put the figs in a bowl and soak in 1 cup (200 ml) water for 30 minutes. Drain in a colander.
Put the ginger and garlic in a mini food processor with