Zeera Murg (Cumin Chicken)
| Yield: | 8 Servings |
| Categories: | India, Chicken, Curries |
| 2 | kg | Chicken thigh |
| Cutlets or breasts, | ||
| Whole or in fine | ||
| Strips (4.5 lb) | ||
| Juice of 2 lemons | ||
| 1 | ts | Salt |
| 2 | ts | Cayenne |
| 3 | oz | Flour |
| 6 | oz | Butter |
| 2 | Onions, finely sliced | |
| 2 | cl | Garlic, crushed |
| 2 1/2 | Inch piece root ginger, | |
| Finely chopped | ||
| 2 | ts | Cumin seeds |
| 500 | ml | Yoghurt* (1 pint) |
| 150 | ml | Fresh cream* (or equal |
| Quantity of sour light | ||
| Cream) (1/2 cup) | ||
| 1 | cn | Coconut cream (if mixture |
| Seems too dry through | ||
| Prolonged cooking) | ||
| Thinly pared rind of | ||
| 1 lemon, in 1 piece | ||
| (ho ho ho..if you can | ||
| Achieve this you are | ||
| Truly exceptional) |
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