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  Recipe Home » Poultry » Andy's Murgh Kurma
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  Andy's Murgh Kurma
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 269
Ingredients:
6 Green cardamon pods
1 kg Chicken meat
250 ml Plain yogurt
7 Whole cloves
5 ml Salt
10 ml Cinnamon
5 ml Turmeric
1 Medium onion
7 Szechuan peppercorns
60 ml Vegetable oil
2 Bay leaves
3 Garlic cloves (to taste)
1 ml Ginger root
5 ml Black pepper
50 ml Tomato puree
250 ml Water
Instructions:
Recipe by: Andy House Software Engineering Institute, Pittsburgh, PA,
U 1. Thoroughly clean the chicken pieces, then marinate with yogurt
and salt

2. Meanwhile, prepare the spices. Chop the garlic and ginger, then
add bla

3. Near the end of the hour of marinating, melt the shortening in a
covera

4. After the onions are ready, add the garlic/ginger/pepper mixture.
Let s

5. Let the chicken simmer for approximately 30 minutes or until
cooked.

6. Add the cardamons, cloves, cinnamon, turmeric, and bay leaves.
Leave th

7. Finally, add the tomato puree and water to the mixture, and cook
until

Author's Notes:

Serve with rice and chapati.

Difficulty : moderate. Precision
: approximate measurement OK.
Rate this recipe:  
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