Chicken Murgh Ka Salan
Serves 4
- For the paste;:
- 2 tbsp roasted peanuts
- 1 tbsp desiccated coconut
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- For the Murgh Salan;:
- 1 kg chicken on the bone (legs and thighs are great)
- 3 tbsp vegetable oil
- 1 tsp mustard seeds
- 8-10 curry leaves
- 130gms white onions thinly sliced
- 1 tbsp garlic ginger paste (5 cloves garlic & 1” ginger ground to a paste)
- 1 tsp mild chilli powder
- 1 tsp turmeric powder
- 300mls water
- 2 tsp tamarind paste
- Salt to taste
- Handful coriander for garnish
- In a small frying pan add the paste ingredients and fry on a low heat for 7-8 minutes. Stir often making sure it gets an even colour all the way through. Take the pan off the heat and cool for 5 minutes. Add to a blender with 70 mls water and make a thick smooth paste. Set aside.
- In a large heavy bottom non stick frying pan add the oil and heat over a medium flame. Add the mustard seeds and let them splutter for a few seconds. Add the onions and fry for 15-16 minutes, stir continuously as they change colour and go brown.
- Lower the heat and add the curry leaves and stir for a few seconds followed by the garlic and ginger paste. Fry for a minute stirring well.
- Now add the chilli and turmeric powder along with the paste. Stir well, turn the heat back to medium and add the chicken pieces.
- Mix well making sure the paste coats the chicken pieces while it seals all over for 7-8 minutes. Add the water at this stage along with salt and simmer for 20 minutes with the lid on a low heat. Stir half way through.
- Add the tamarind paste and simmer for a further 5 minutes. Garnish with lots of fresh coriander and serve with roti or rice and salad.