Murgh Makallah
Yemeni-style fried chicken with fenugreek dip - a flavorful preparation from the Middle Eastern culinary tradition.
Preparation
In a food processor, grind half onion, garlic, green chillies, freshly ground black pepper, with 1 cup water.
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
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).
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.
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.
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/
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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