Murg Noorjehani

1 kg chicken
1 tsp salt
1 tsp aniseed
8 pieces garlic
4-5 cloves
½ inch ginger
4 green chillies
1 cinnamon stick
3 brown cardamom
2 cups of whipped curd
6 tsp ghee (clarified butter)
3 finely chopped onions
3 bay leaves
½ cup milk
a pinch of saffron
½ tsp oil
5-6 sultanas and almonds

For the paste, grind together the green chillies, aniseed, ginger, garlic, cardamom, cloves, cinnamon and salt with a little water.

Add the paste to the chicken and prick the meat for the flavor to sink in.

Add whipped curd to the chicken and leave it to marinate for 3 hours at least.

Heat the ghee in a pan, add the bay leaves and onions and saute on high flame till they turn golden- brown.

In another pan, warm the milk, add the saffron, stir gently and keep aside.

Add the marinated chicken to the sauteed onions. Let it cook on high flame for 5-6 minutes.

Now pour the milk into the chicken and cook on low flame for 30-40 minutes.

Roast the sultanas and almonds with a dash of oil for a few mins.

Garnish with the roasted sultanas and almonds. Serve hot.

Courtesy: Chef Aditya Bal.,