Chicken with aromatic whole spices (Khare masale ka murg) from India Cookbook (page 496) by Pushpesh Pant

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Notes about this recipe

  • Delys77 on August 27, 2012

    Pg 496 This yields something very close to what many westerners would consider a generic curry. Not in a bad way of course as the brilliant yellow colour is very attractive, and the flavour balance of the spices was excellent, with the creamy richness of the yogurt. My only points of criticism is that the amount of water suggested is far too much. I would go with 1-2 cups of water and give it a slightly longer simmer (uncovered later on) to reduce it before adding the yogurt and chilies. Also, the recipe doesn't call for removal of the whole spices but I took out the cardamom pods, cloves, and bay leaves. Very lovely dish.

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