MURGH SHAGUTI MASALA (CHICKEN SHAGUTI)
This is a chicken recipe
from the western part of India. It is cooked
with roasted spices to form a thick aromatic gravy.
Roasted chicken - 1 1/2 kg. (cut into pieces)
Dried red chilies - 8 nos.
(kashmiri)
Ground coriander - 5 gm.
Ground cumin - 5 gm.
Fenugreek seeds - 2.25 gm.
Black peppercorns - 1.65 gm.
White poppy seeds - 9 gm.
Desiccated coconut - 30 gm.
Onions (slices) - 55 gm.
Turmeric powder - 5 gm.
Cardamom - 2.5 gm.
Cloves - 0.6 gm.
Cinnamon - 2.5 gm.
Ginger/garlic paste - 11.5 gm.
Lemon juice - 5 ml.
Ghee (clarifieed butter) - 12.5 gm.
Oil - 30 ml.
Salt to taste.
Hot water - 120 ml.
Soak red chilies in hot water for 10 mins . Meanwhile roast coriander seeds and cumin in a dry pan over medium heat, stirring constantly for a minute or two . Remove and similarly roast fenugreek seeds and peppercorns together for 2/3 mins. In the same manner, roast poppy seeds and desiccated coconut, separately. Remove and add sliced onions and dry roast, stirring constantly in the pan till brown. Add chilies, all roasted ingredients, turmeric, cardamom , cinnamon and cloves and with a little water ( in which the chilies had been soaked ), grind to paste.
Heat ghee and oil in a heavy bottomed
pan and fry the ground masala and ginger/garlic paste, stirring constantly,
until oil separates from the masala.
Add chicken, sprinkle salt and stir,
coating each piece with the mixture. Add 1/2 cup of hot water, cover and
cook on very low heat. Stir occasionally, adding more water if required,
till chicken is tender. The gravy should be very thick and dark.
Serve hot with boiled rice and pickles.
Time taken
-- 45 mins.
Serves -- 6.
