Murg Noorjehani

Lets experience one of the finest Mughali dish which is also called Noor which mean's Light or bright.

Dish colored in yellow which is more bright and very delicious.

Murg Noorjehani

Ingredients

• 1 kg chicken
• 1 tsp salt
• 1 tsp aniseed
• 8 pieces garlic
• 4-5 cloves
• 1/2 inch ginger
• 4 green chillies
• 1 cinnamon stick
• 3 brown cardamom
• 2 cups of whipped curd
• 6 tsp ghee (clarified butter) 
• 3 finely chopped onions
• 3 bay leaves
• 1/2 cup milk
• A pinch of saffron
• 1/2 tsp oil
• 5-6 sultanas and almonds

Method

• For the paste, grind together the green chillies, aniseed, ginger, garlic, cardamom, cloves, cinnamon and salt with a little water. 
• Add the paste to the chicken and prick the meat for the flavor to sink in. 
• Add whipped curd to the chicken and leave it to marinate for 3 hours at least. 
• Heat the ghee in a pan, add the bay leaves and onions and saute on high flame till they turn golden- brown. 
• In another pan, warm the milk, add the saffron, stir gently and keep aside. 
• Add the marinated chicken to the sauteed onions. Let it cook on high flame for 5-6 minutes. 
• Now pour the milk into the chicken and cook on low flame for 30-40 minutes. 
• Roast the sultanas and almonds with a dash of oil for a few mins. 
• Garnish with the roasted sultanas and almonds. Serve hot.