Rajasthan Chicken

MURG MOKUL

Ingredients:
chicken – 750 gm
curd – 1/2 cup
cashewnut paste – 2 tbsp
ghee – 1/3 cup
medium capsicum, julienned – 2
milk – 11/2
sultanas – 20
cashewnuts – 20
broken in halves. Pinch of saffron, soaked in 1/2 cup of milk
cream – 1/2 cup
white pepper powder – 1 tsp
salt – to taste
coriander leaves for garnishing.

Method:
?Boil the chicken with very little water. Strain, debone and shred the chicken. Beat the curd and mix with the cashew paste.
?Heat the ghee in a karhi. Add the shredded chicken and saute 1 minute. Add the julienned capsicum and saute for another minute. Add the milk and stir to mix well.
?Now, add the sultanas, broken cashewnuts, saffron soaked in milk and curd mixture one after the other, stir frying after each addition.
?Cook over a moderate heat till thick. Lower the heat and add the cream, white pepper and salt. Mix well. Do not let it boil any further. It should have a gravy of coating consistency.
?Garnish with coriander leaves.

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