Murgh Ka Salan (Hot- but spicy)



3 tblspns oil

1 large onion chopped

1x1 inch stick cinnamon

6 cloves; 2 bay leaves; 6 green cardamoms; 2 tsp black cumin; 25 gms grated fresh ginger; 3 cloves of chopped garlic; 1 tsp chilli powder; tsp ground turmeric; 2 tsp ground cumin.

50 gms creamed coconut.

150 ml natural yoghurt

Approx. 450 ml water.

450-500 gms diced chicken.


Heat the oil in a pan and gently fry the onions to a golden brown.

Stir in the cinnamon, cloves, garlic, bay leaves, cardamoms and black cumin and fry for 1-2 mins.

Add the chicken and fry for 1-2 mins.

Stir in the ginger, chilli powder, turmeric and cumin and fry for 2 mins.

Now add the yogurt and creamed coconut.

Cover and cook for about 10 mins until moisture has evaporated.

When oil separates from mixture, and rises to the surface, stir in the water.

Cover and cook gently for approx. 30-40 mins. until chicken is cooked.

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