Chicken Muglai recipe - Sachins Restaurant, Newcastle-Upon-Tyne

Murgh (Chicken) Muglai   Preparation time: 25 Minutes and overnight marinating   Cooking time: 55 Minutes   Ingredients:   175 ml natural yoghurt 2 teaspoons turmeric 1 clove garlic 1.5 kg chicken cut into equal size pieces 125g vegetable oil 2 Large onion sliced 1 teaspoon of ground ginger 2" piece of cinnamon stick 5 cloves (Laung) 5 Ground cardamom pods 1 table spoon crushed coriander seeds 1 teaspoon ground cumin ½ teaspoon chilli powder 1 teaspoon salt 2 teaspoons almond flakes to garnish coriander leaves to garnish   Method   Put the yoghurt, turmeric and a clove of garlic into a food processor and blend to a smooth paste.   Put the chicken pieces into a dish and pour the mixture over the chicken.

Cover the dish and leave to marinate in the fridge overnight.   Get a non stick pan and add the oil and warm through.

Once the oil has warmed, add finely chopped onions and keep stirring until caramelised.

Add remaining spices and continually keep stirring.   Add chicken pieces with any remaining yoghurt marinade.

Cover the pan with a tight fitting lid and simmer for about 45 minutes stirring occasionally (add water if you like the dish too have more sauce).

Once the chicken has cooked through, transfer to a serving dish and scatter with almond flakes and coriander.  

Sachins RestaurantForth Banks,Newcastle upon Tyne,NE1 3SG0191 261 9035/232