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Recipes Home » Poultry

Sialkoti Badshahi Murgh

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Number of Votes 3
Number of times Viewed 13826
Comments 3
Rating 4.5/5.0
 
Occasion: Any   Total servings: 4-6
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 1h (except for marination)
How to serve: Hot    

Sialkoti Badshahi Murgh recipe by Mohammad Asif Aslam at PakiRecipes.com.
Malia chicken masala is a tasty rich creamy yet spicy chicken recipe. Best serve with roti or naan.


Ingredients
1 chickenClick to find more about chicken, skinned and jointed
Juice of 1 lemon
2 medium, thinly sliced onions
A little desi kyoo (or veg. oil)
400 ml youghurt
1 tsp ground black pepperClick to find more about black pepper
2-3 tsp chili powder
1 tsp haldiClick to find more about haldi
A pinch of garam masala
SaltClick to find more about Salt according to taste
1 inch of grated gingerClick to find more about ginger
2 cloves of garlicClick to find more about garlic
2 bari ilaichi
3-4 cloves
A few seeds of whole black pepperClick to find more about black pepper
A small piece of cinnamonClick to find more about cinnamon
200 ml cream


Preparation
Prepare the chickenClick to find more about chicken by skinning and jointing it.
Squeeze the juice of one lemon on the chickenClick to find more about chicken and mix everything thoroughly.
Leave to marinate for three hours.
Stirfry the chickenClick to find more about chicken for 20 min in some oil.
Take the chickenClick to find more about chicken out and fry the onions in the broth till they dissolve.
Pour youghurt into the pot together with all the spices, garlicClick to find more about garlic and gingerClick to find more about ginger.
Cook on low heat.
The yoghurt will first get thinner, then thicker again.
When it does, add the chickenClick to find more about chicken in and boil for 5 min.
Finish off by adding the cream, and some garam masala.
Mix again and if you like, garnish with fresh, chopped green chillies and coriander leavesClick to find more about coriander leaves.
Serve with rice or chapati.
Bismillah kar ke lag jaao :)



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There are 3 comment(s) for this recipe.
by NawedKhan (Administrator) No Rating
Thanks for posting corrections. Recipe is updated.

Fri May 22, 2009

by Anonymous No Rating
The 34 cloves should also be listed instead as 3-4 cloves (meaning 3 to 4 cloves.) :)

Fri May 22, 2009

by Anonymous No Rating
The 23 tsp chili powder should be listed at 2 - 3 tsp (as in 2 to 3 teaspoons) of chili powder.

Fri May 22, 2009


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  Sialkoti Badshahi Murgh at PakiRecipes.com
 

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