RCI-MT.006.0626.001

Murg Noorjehani

Name: Murg Noorjehani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 unit Chicken; 6 unit tblsp clarified butter (ghee); 4 unit bay leaf (Tej Patta); 1/4 tsp saffron (Kesar) (soaked in lukewarm milk); 3 unit meduim sized Onion (Pyaj); 2 cups beaten Curd (Dahi); 1/2 unit " ginger (Adrak); 8 unit pods garlic (Lasun); 4 unit Green Chillies; 4 Cloves (Lavang); 1 unit " cinnamon (Tuj/Dalchini); 3 unit brown cardamom (Elaichi Moti); 1 tsp aniseed (Sauf); 2 unit boiled eggs; 2 -3 unit almonds Few Sultanas

* Ethnicity - Mughlai, North Indian * Type of meal - Party, Lunch, Dinner

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

Chicken
1 unit
tblsp clarified butter (ghee)
6 unit
bay leaf (Tej Patta)
4 unit
saffron (Kesar)
soaked in lukewarm milk
1/4 tsp
meduim sized Onion (Pyaj)
3 unit
beaten Curd (Dahi)
2 cups
" ginger (Adrak)
1/2 unit
pods garlic (Lasun)
8 unit
Green Chillies
4 unit
(Lavang)
4 Cloves
" cinnamon (Tuj/Dalchini)
1 unit
brown cardamom (Elaichi Moti)
3 unit
aniseed (Sauf)
1 tsp
boiled eggs
2 unit
almonds Few Sultanas
2 -3 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Murg Noorjehani

Ingredients

Method

What Makes This Variant Distinct