Thursday, 15 January 2015

Jerdalu ma Marghi ( chicken with apricots and saffron )

  1. Chicken drumsticks and thighs 8 pieces
  2. Sour cream or unsweetened yogurt 250 gms
  3. Saffron a pinch
  4. Large onion chopped 1 no
  5. Large tomato chopped 1 no
  6. Cinnamon sticks 2-3 sticks
  7. Green cardamoms 4-5 sticks
  8. Whole peppercorns 3-4 nos
  9. Whole cloves 3-4 nos
  10. Bay leaves  2-3 nos
  11. Fresh ginger-garlic paste 2 tbs
  12. Paprika 1/2 tsp
  13. Turmeric 1/2 tsp
  14. Cumin and coriander powder, mixed 1 tbs
  15. Dried apricots 150 gms
  16. Finely chopped coriander 50 gms
  17. Salt & pepper to taste
  18. Olive oil. 30 ml
  19. Lemon  1 no
  20. White wine (optional) 30 ml
  21. Water 250 ml
  1. Marinate the chicken with saffron, sour cream, lemon juice, salt and pepper overnight or for at least two hours in the fridge
  2. In a heavy bottom pan or pressure cooker, heat oil and fry onions till golden brown
  3. Add chopped tomatoes and all the spices. Lower the flame and cook the mixture till you get the aroma of all the spices
  4. Add the marinated chicken and stir the mixture continuously for about five minutes making sure that the food does not stick to the bottom
  5. Add coriander, dried apricots, water and wine
  6. Bring the mixture to a boil; simmer till the chicken is well cooked.
  7. Serve with crispy, thin fries for dinner, and garnish with few coriander leaves
  1. can also be served with a light rice palao
  2. Chicken can be replaced with mutton pieces too

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