MURG SHAMLI
Ingredients:
chicken, cut into regular pieces – 1 kg
ginger ground – 50 gm
curd – 100 ml
salt -to taste
kashmiri chilli powder – 1 tbsp
chilli powder – 1 tsp
tomatoes – 500 gm
cloves of garlic – 7
sugar – 2 tsp
groundnut oil – 100 ml
large onions finely chopped – 4
butter – 50 gm
green chillies a handful of coriander leaves – 10-12
Method:
Wash and drain the chicken well. There shouldn’t be too much of water clinging to it. Squeeze the ginger to extract juice; reserve. Mix the residue with half cup of water, strain and set aside the water.
Beat the curd and mix with 1 tsp salt, ginger juice and chilli powder. Marinade the chicken in it for 4-5 hours.
Roughly chop the tomatoes. Boil the tomatoes with the garlic cloves, 1/2 tsp salt and sugar till soft. Blend to a puree and strain. Discard the residue.
Heat the oil in a karahi. Add the finely chopped onions and fry till a light brown. Put in the chicken alongwith the marinade and cook, stirring for 3-4 minutes.
Add the tomato puree gradually. Let it come to a boil, stirring. Cover and cook on a slow fire, stirring often, till done. You may sprinkle a little of the reserved ginger water towards the end, if necessary.
There should be a thick rich red gravy when done. Add the butter; mix well and remove.
Serve the hot curry in a decorative bowl, garnished with the coriander leaves.
