Murg Ka Salan

Try this recipe once. Just a few variations on the spices take you on a culinary journey through India.

• Ingredients:

• Marinade:
• 1/3 cup plain yogurt
• 1 tsp salt
• 1 tsp ground black pepper
• 2½ lbs whole chicken, cut into 16-20 pieces
• Curry:
• ¼ cup mustard oil
• 4 black cardamoms, coarsely crushed
• 4 green cardamoms, coarsely crushed
• 1 cinnamon stick, broken into 3-4 pieces
• 2 bay leaves, whole
• 2-3 dried red chilies, whole
• 1¼ cups onions, chopped
• 1 tbsp ginger garlic paste
• 1½ tsp Thai green chilies, chopped (adjust according to taste)
• 1½ tbsp coriander powder
• 1 tsp turmeric
• 1 tsp garam masala
• Salt to taste
• 1 cup water, divided
• 1 cup tomatoes, chopped
• ¼ cup cilantro, chopped

• Method:

• 1 Mix marinade ingredients together in a large bowl. Add chicken and set aside for 30 minutes.
• 2 Heat oil in large pressure cooker or large thick bottom pan on medium high heat until smoky at 350˚F (175˚C).
• 3 Add first 5 spices. As they sputter, add onions. Sauté for 8-10 minutes on medium heat until translucent, stirring every 2 minutes.
• 4 Add ginger garlic paste. Sauté for 3-5 minutes on medium heat. Add green chilies. Stir.
• 5 Add tomatoes. Cook on medium heat for 8-10 minutes until tomatoes melts and makes a loose paste.
• 6 Add marinated chicken with marinade. Stir well to coat. Cook on medium high for 8-10 minutes, stirring every 2 minutes scrapping the sides and bottom.
• 7 Add ¾ cup (175 mL) water. Mix well. Cover with lid. Cook for 10 minutes. If using a pan add 1¼ cups (300 mL) water. Cover, simmer on medium heat for 15-20 minutes until cooked.
• 8 Turn off heat. Let rest for 15 minutes until pressure is released. Remove and garnish with cilantro.
• 9 Serve hot with naan, roti, paratha or steamed rice.

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