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Recipes >> Chicken Recipes > Yakhni Murgh (Stock Chicken)

Yakhni Murgh (Stock Chicken)

Yakhni Murgh (Stock Chicken)
Prep Time
3 Hrs
Cook Time

35 Mins
Serves

4-6
Grind together ginger and figs and smear the paste over the outside and inside of the chicken. Keep in a cool place for 3 hours.
Viewed: 8197
Source:  KhanaPakana.com
4 Ratings
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Ingredients

  • Chicken 1 large
  • Black cardamoms 2
  • Minced mutton 1/2 lb
  • Cinnamon 2 sticks
  • Rice 6 oz
  • Raisins 4 oz
  • Onions 1/2 lb
  • Pistachios 12
  • Dried figs 2
  • Curd or yogurt 1 tbsp
  • Ginger 1 inch piece
  • Cream 1/4 pint
  • Aniseed 1 tsp
  • Fresh dill 1 tbsp
  • Coriander powder 1 tbsp
  • Milk 1/2 pint
  • Saffron a pinch
  • Cumin seeds 1 tsp
  • Whole black pepper 1 tsp
  • Chilli powder 1 tsp
  • Cloves 6
  • Ghee 1 lb
  • Salt and sugar to taste

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Cooking Directions

  1. Grind together ginger and figs and smear the paste over the outside and inside of the chicken.

  2. Keep in a cool place for 3 hours.

  3. Chop 2 onions and slice the remainder in rings.

  4. Heat 2 tbsp ghee and sauté chopped onion till tender.

  5. Add all the spices and fry for a few minutes.

  6. Then add mutton, saffron and salt and simmer till tender.

  7. Meanwhile, soak rice in water for 10 minutes.

  8. Drain, wash in more cold water and add to the mutton.

  9. Fry for 2 minutes and add enough water to cook the rice.

  10. Put in raisins and pistachios, and cook till rice is barely tender.

  11. Remove from heat and let it cool a while, then mix in the curd and the cream and dill.

  12. Stuff the chicken tightly with this mixture and sew up.

  13. Heat remaining ghee in a large saucepan, put in the chicken and fry on all sides till lightly browned.

  14. Pour in the milk, add sugar and cook gently till tender.

  15. Serve garnished with lightly sautéed onion rings.

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