From elaine@cae-coed.zetnet.co.uk Wed Feb 4 09:38:51 2004 Date: Tue, 03 Feb 2004 21:28:47 GMT From: Elaine Jones Newsgroups: uk.food+drink.indian Subject: Re: Si Honey I boiled the Onions Quoting from message posted on 3 Feb 2004 by Mungo \"two sheds\" Toadfoot I would like to add: > > "Elaine Jones" wrote in message > news:8e02af7a4c.E@cae-coed.zetnet.co.uk... > > > > It was following a recipe for Moghul/Moglai Chicken Mosala (whole, stuffed > > and cooked in a sauce). > > > > So I thought I'd better follow the instructions before working out how to > > do it without boiling the onions; the recipe and instructions are very > > long - I'll type them out tomorrow night if I've time. > > > > *Groan* ;o) > > I can forgive the boiling of onions if they're not just...boiled onions, > iyswim, and I really look forward to trying the recipe. Here it is Murgh Massalam (Mogul/mughal dish) from The Indian Kitchen by Barawadwaj 1 large chicken, whole skinned and cleaned For the Marinade 2tsp garlic paste (minced/or pureed garlic) 2tsp ginger paste (miced/grated ginger) 2tsp green chilli minced 150ml natural yoghurt (I used Onken thick yoghurt) Mix the ingredients and pour over the chicken Leave for minimum of one hour For the Stuffing 6tbs basmati rice 2 large eggs, hardboiled and chopped 6tbs finely chopped onions 2tbs chopped almonds 4tbs chopped fresh coriander leaves Cook the rice until soft and drain Combine all ingredients For the Sauce 5tbs sunflower oil (I used ghee) 2 large onions, sliced, boiled until transluscent, drained and ground into a paste 2tsp ginger paste 2tsp garlic paste 4 cardamom 8 cloves 16 black peppercorns 2tsp caraway seeds 2 bay leaves salt to taste 1tsp chilli powder 1tsp turmeric powder 2tsp ground coriander 2tbs flaked almonds 2tbs raisins 450ml yoghurt For the Garnish 4tbs coriander leaves, chopped 1tsp saffron strands 2tbs single cream Remove chicken from marinade and stuff the cavity (I put in a couple of stitches across then tied the legs together) To make the sauce Heat the oil and add the onions, ginger and garlic and fry until golden Add the whole spices and bayleaves and stir Fry until the oil separates out Add the rest of the sauce ingredients and the marinade (NB add yoghurt a couple of tablespoons at a time stirring well) Cook until the oil separates again Put the chicken in a heavy bottomed pan and pour the sauce over Cover and cook until done - basting if necessary (book says roughly 40 mins but it's a bit of trial and error) Garnish Soak the saffron in the cream for 10 mins (I warmed the cream first) Pour over the chicken before serving and scatter the coriander leaves (I actually cooked this in a cataplana, which is two flattened hemispheres hinged and clamped together, very low heat - as I reckoned this would be the nearest to "dum".) -- ...ElaineJ... Home Pages and FAQ of uk.food+drink.indian can be viewed at ...Kinetic... http://www.users.zetnet.co.uk/ejones/ufdi/index.html ..StrongArm.. Under construction, FAQ, recipes, tips, booklist, links ...RISC PC... Questions and suggestions please, email or to the newsgroup