Asafia Murgh


Chicken – 1, medium, about 1 1/2 kg
Ghee – 250 gms
Onions – 3, finely sliced
Salt as per taste
Red Chilli Powder – 1 tsp
Curd – 500 gms
Ginger Garlic Paste – 1 tblsp
Saffron – 1/2 tsp, soaked in a little milk and ground
Coconut – 1 tblsp, ground
Almonds – 10, peeled and ground

Grind Together:
Coriander Leaves – 1 bunch
Mint Leaves – 1 bunch
Green Chillies – 5 to 6
Salt – a pinch
Juice of 1 Lime
Cloves – 5
Cardamoms – 5
Cinnamon – 2 two inch sticks

1. Remove the skin from chicken and clean well.
2. Fry the onions crisp in hot ghee.
3. Remove and keep aside.
4. Make a mixture of salt, chilli powder, curd, ginger-garlic paste and rub over the chicken.
5. Using a fork, prick the chicken and rub the mixture well inside and all over.
6. Marinate overnight in the fridge.
7. Crush the fried onions and add it to a mixture of saffron, coconut, almonds and ground paste.
8. Rub this over the chicken and prick again with a fork.
9. Heat ghee in a deep pan and brown the chicken.
10. Bake covered in a moderate oven at 170C.
11. After a few minutes, remove the lid and turn over the basted chicken.
12. Put it back uncovered till well browned.
13. Remove and drain excess ghee.
14. Serve hot.

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