Receipes - Shorbedar Murgh

INGREDIENTS UNIT QUANTITY REMARKS
Chicken drumsticks Nos 12  
Ghee Gms 80  
Green cardamon Nos 6  
Black cardamon Nos 4  
Black peppercorns Nos 12  
Cloves Nos 6  
Cinnamon Sticks 2  
Cumin seeds Gms 4  
Bay leaf Nos 2  
Onions Gms 300 Grated
Ginger garlic paste Gms 40  
Coriander powder Gms 6  
Red chilly powder Gms 5  
Turmeric powder Gms 3  
Dessicated coconut Gms 12  
Salt   As required  
Tomatoes Gms 120 Chopped
Yoghurt Gms 120 Beat till free of lumps
Cream Gms 60  
Chicken stock Ltr 1  
Mace powder Tsp ¼  
Cardamom powder Tsp ½  
Rose petals Nos 10-12  

Method

  • Heat the ghee in a thick bottomed pan, add the whole masalas and fry till the cumin seeds pop
  • Add the grated onions and sauté till the onions turn translucent
  • Add the ginger garlic paste along with the powders and saut é till the oil oozed out
  • Add the drumsticks and the salt and increase the heat.
  • Stir continuously till the chicken is seared and the ghee oozes out
  • Add the tomatoes and the yogurt and gently simmer
  • Add the chicken stock and simmer till the chicken cooks
  • Finish the dish with the ground mace, cardamom and the rose petals
  • * This dish is soupy with a thin gravy and can also be prepared by adding potatoes