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Chicken and Poppy Seed Curry (Murgh Mussallam)


Medium to large chicken
3 large onions
4 cloves of garlic
1 tablespoon of poppy seeds
2 black/brown cardamons
1/2 teaspoon shah zeera
2 teaspoons of cummin
1/4 teaspoon clove powder
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon black pepper
1 teaspoon chilli
salt to taste
4 oz of ghee
3/4 pint plain yoghurt


Slice the onions finely. Grind the garlic, poppy seeds, cardamons and shah zeera to a paste. Add all the other ingredients to the paste and a little water. Rub the chicken with the paste.

Fry the onions in the ghee until they are a golden brown and then drain and put to one side. In the same ghee brown the chicken with all the paste.

Beat the yoghurt until it is smooth and mix in the fried onions. Pour the mixtur over the chicken and bring to the boil then simmer, covered, until the chicken is tender.

Uncover and fry for a few minutes until the water has simmered off. Serve with roti or rice.


One comment on “Chicken and Poppy Seed Curry (Murgh Mussallam)

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