Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.
Clean, wash and trim the meat. Marinade the meat in curds, garlic and ginger pastes with the powdered spices and sliced onions. Keep aside for about two hours in refrigerator. Heat oil in a thick-bottomed pan and when it reaches smoking point, put in the bay leaf, then cloves, cinnamon and the cardamom. Last come the red chillies. As soon as these begin to change colour, add the meat and stir well. Raise the heat and stir-fry briskly for two minutes, then lower the flame to medium low and continue cooking till done to taste. Cut the chillies into strips and add in the end to cook for no more than two minutes. Garnish with ginger and hara dhaniya, serve hot with roti.
Chicken breasts or thighs, boneless, skinless, cut into bite-sized pieces — 2 1/2 pounds
Water — 1/2 cup
Salt and pepper — to taste
Yogurt or cream — 1/2 cup
Cilantro, chopped — 1/2 bunch
Lemon juice — 1 to 2 tablespoons
Garam masala — to taste
How to make Murgh Masala:
Add the onion, garlic and ginger to a food processor or blender and process until smooth. Add a little water if necessary.
Heat the oil in a large pot, wok or kadhai over medium flame. Add the coriander, cumin, turmeric and cayenne and lightly toast in the oil until fragrant, 10-15 seconds. Add the onion puree and sauté, stirring frequently, for 5-8 minutes until cooked down.
Stir in the tomatoes and simmer for 3-4 minutes. Then add the chicken, water, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed.
Remove from heat and stir in the yogurt or cream, cilantro, lemon juice and a dash of garam masala. Adjust seasoning and serve with pulao or naan bread.
In a large soup pot, melt the butter over medium heat. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown.
Stir in the garlic and ginger paste and the dry masala, blending well.
Add the stock.
Bring soup to the boil, then lower heat and simmer 10 minutes.
Add the minced chicken breast, the sugar and salt, and the 1/2 cup of milk. Simmer 5 minutes. When serving, top with a teaspoon of heavy cream in the center of each bowl. Grind a bit of black pepper in the center of the cream. Recipe By : “The Bombay Palace Cookbook”, by Stendahl