Masala Pechdar Marghi
|Fresh coriander||1⁄2 Cup (8 tbs)|
|Chicken||1 1⁄2 Kilogram|
|Cinnamon piece||1 Inch|
|Coriander||1⁄2 Cup (8 tbs)|
|Black cumin||1 Teaspoon|
|Black mustard seeds||1 Teaspoon|
|Coconut milk||1 Cup (16 tbs)|
1. Wash the chicken pieces well. Discard the neck and fine bones near the breast. Marinate in salt and set aside.
2. Broil the saffron on an iron skillet and crumble it into a cup of hot water.
3. Grind the whole long masala list with half a cup of water till it is very soft.
4. Heat three tablespoons ghee in a large vessel over medium flame. Drop in the chicken pieces and fry till red. Lower the flame, cover and allow the chicken to roast in its own juices for seven minutes. Add the ground masala and stir non-stop for ]0 minutes. Add the coconut milk and saffron, taste for salt and place on a low flame for 15 minutes. Serve with rice and papads.