🫙 From the Spice Rack
Murgh Musallam(Chicken Curry)
1 Chicken 1 Ginger piece, fresh -(about 3/4 inch of -a ginger root) 14 Garlic cloves -(or less) 1 lg Onion 1 Cinnamon stick 2 Brown cardamom pods, -whole 4 Green cardamom pods,
maineasy
Ingredients8 items
Ingredients
- 1chicken
- 1ginger piece, fresh
- 1cinnamon stick
- 2brown cardamom pods,
- 1tsp turmeric
- 1tsp red chili powder
- 1/2cup yogurt
- 1/4cup oil (preferably ghee,
Directions
- 1
1 Chicken 1 Ginger piece, fresh -(about 3/4 inch of -a ginger root) 14 Garlic cloves -(or less) 1 lg Onion 1 Cinnamon stick 2 Brown cardamom
- 2
If you don't like the skin, remove it
- 3
Mash the ginger into a paste (or chop finely) and mince the garlic
- 4
Heat oil in a large frying pan
- 5
Use "medium-high heat"
- 6
Break apart the star anise to release the seeds inside the arms
- 7
To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger
- 8
Be careful not to burn the garlic