Damakta Murgh

Ingredients list for Damakta Murgh

• 4 Chicken breast double cut into heart shape
• a few strands Saffron (kesar)
• 2 tablespoons Milk
• 10-12 Almonds blanched
• 10-12 Pistachios blanched
• 1 cup Yogurt
• 1 inch piece Ginger peeled
• 6-8 cloves Garlic peeled
• 1-2 Green chillies roughly chopped
• 1/2 cup Oil
• 3 medium Onions finely chopped
• 1/2 cup Khoya/mawa grated
• 1 teaspoon White pepper powder
• to taste Salt
• 1/2 teaspoon Green cardamom powder
• 8-10 Dried rose petals
• 1/4 cup Fresh cream
• as required Silver warq

Method

1. Beat the chicken hearts gently with the back of a knife to flatten them slightly. Dissolve saffron strands in two tablespoons of warm milk.
2. Reserve three or four almonds for garnish and grind the remaining to a fine paste. Slice the reserved almonds and pistachios. Whisk yogurt with half a cup of water till smooth.
3. Grind together ginger, garlic and green chillies into a paste. Heat one-fourth cup of oil in a deep frying pan. Place chicken pieces and let them brown on both sides.
4. Remove and keep aside. Add two tablespoons oil in the same pan and add chopped onions and sauté till they turn golden brown. Add ginger-garlic-green chilli paste and stir-fry for two minutes. Stir in almond paste, grated khoya and one cup of warm water.
5. Reduce heat and cook for ten to fifteen minutes, stirring frequently. Pass the gravy through a sieve or a soup strainer. Bring the strained gravy to a boil again.
6. Add chicken pieces and whisked yogurt. Cook covered on medium heat for eight to ten minutes, turning the piece over once. Add white pepper powder and salt. Stir well and simmer for three to four minutes more or until the chicken is completely cooked.
7. Add fresh cream, saffron milk, green cardamom powder and lightly crushed dried rose petals. Stir and simmer for two minutes. Take four plates. Keep a chicken heart in each of them. Pour the gravy equally on all of them.
8. Garnish with silver varq, almond and pistachio slices and serve hot with rotis.

Nutrition Info