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Title: Shahi Murgh (Royal Chicken)
Categories: Chicken, Indian
Yield: 6 Servings

3 1/2 lb Chicken (approximate)
1 cl Garlic
1 Green chilli
1 lg Onion
4 oz Ghee or cooking oil
1 Fresh ginger piece (2")
10 Cardamoms
12 Cloves
1 ts Salt
2 tb Natural yogurt
1 pn Saffron
4 oz Fresh coconut; cut into thin
-slices
1 tb Cilantro; chopped

Shahi Murgh literally translated means "Chicken for the King." It
owes its origin to Persia and as such contains some very typical
Persian ingredients such as almonds. The essential nature of Shahi
Murgh is to cook the chicken in aromatics, such as cloves and
cardamoms. The result tends to be a rather scented dish.

Preparation time: 1 hour 15 minutes
Cooking time: 1 hour

Skin and joint the chicken, cutting it into 8 joints. Peel and crush
the garlic and rub over the chicken. Place to one side for an hour or
so. Then, peel and chop the chilli and onion together into fairly
fine pieces. Heat the ghee or cooking oil in a heavy saucepan and fry
the chilli and onion mixture very gently for a minute or so. Peel and
thinly slice the ginger and add to the saucepan, together with the
cardamoms and cloves. Cook for another 2 minutes to release the
scented oils of the cloves and cardamoms.

Now add the chicken and cook for a futher 10 minutes, sealing each
side of the chicken pieces. Add the salt, yogurt, and saffron, cover
the saucepan, and simmer for a further 45 minutes until the chicken
is cooked.

The sauce for this should be fairly thick, if it appears too runny,
then boil rapidly to drive off some of the water. Fifteen minutes
before the dish is cooked, add the sliced almonds and coconut.
Sprinkle with chopped cilantro before serving.

Recipe by Indian Cooking by Khalid Aziz, 1983

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