Fauji-Murgi-Mughlai

by Kathleen Morrison

Servings:

INGREDIENTS

1 chicken
1 cup ghee
1/2 kg. mincemeat
4 med. onions, finely chopped
1 cup curd
2 tsp. coriander seeds
4 red chilies
10 cloves garlic
1/2-inch ginger
Salt, to taste

INSTRUCTIONS

First of all, grind coriander seeds, red chilies, garlic cloves, and ginger to a fine paste. Then chop liver and giblets. Fry chopped onions and mince meat in 2 tsp. ghee until brown. Add half of the ground spices, liver and giblets and fry for 5 minutes.

When cool, stuff the material into the chicken and tie up. Mix the remaining ground spices in curd. Make a few cuts over chicken and rub curd mixture well over it.

Seal pan with dough, cover lightly and keep on medium fire. Put a few live charcoals on the top of lid, or place in a medium oven (350°F) for half an hour. Unseal, turn the chicken and reseal pan. Cook for 20 more minutes. Open pan and fry chicken well until liquid is dry. Serve with parathas and onion-lemon salad.

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Tagged: fauji, indian add tags

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