Murgh Makallah

 (Jewish Chicken Roast)
 

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Serving Size: 4 persons

Ingredients:

Chicken - 1 kg, cut in medium pieces

Onion - 1 small, chopped

           -  1/2 of 1 small, for making paste

Garlic - 3 pods

Whole Dry Red Chilli - 1

Cloves - 4

Green cardamom (elaichi) - 4

Cinnamon (dalchini) - 2 inch

Black Peppercorns - 10-12

Green chillies - 4

Turmeric - 1/2 tsp

Kashmiri (Deghi) Mirch - 1 tsp

Oil - 1/4 cup

 

 

 

Preparation:

  1. In a food processor, grind half onion, garlic, green chillies,  freshly ground black pepper, with 1 cup water.

  2. Take the paste made above in a bowl and add to it turmeric, kashmiri mirch, and salt. Add the mix to the chicken pieces.

 

Cooking procedure:

  1. Arrange the chicken pieces in a large flat bottom pan in a single layer. Add the masala mix and turn on heat (medium-high setting).

  2. Sprinkle chopped onions, cloves, green cardamom, and cinnamon on the chicken. Pour oil on top and cook on high heat till the gravy comes to a boil.

  3. Turn the heat to low and cook covered for 30 minutes (without stirring). Check occasionally to see that the chicken does not stick to the bottom of the pan.

  4. Remove cover, turn chicken pieces over one by one. Cook uncovered for 10 minutes. Evaporate excess water to make a dry gravy.

 

Serving Suggestions:

Serve hot with pulao, or with chapatis/ rotis/naan. Makallah is traditionally served with Hilbeh, a fenugreek (methi) chutney.