- 1.5 tablespoon chaar magaz
- 2 teaspoon heaped poppy seeds
- 60 gm ghee
- 400 gm Cut pieces of Chicken
- 375 ml milk
- 1 tablespoon blanched almonds
- 1-2 blades maze
- 1/4 grated nutmeg
- 3 green cardamon seeds
Soak the char magaz and poppy seeds separately in 2 bowls of water for 2-3 hours.
Heat the Ghee in the large, heavy-based pan over medium heat.
Add the Chicken and lightly fry for about 8 minutes.
Remove from the heat and put into another pan with the milk. Cook for 20-30 minutes, or until cooked through.
Drain the char magaz and poppy seeds and transfer to a blender. Add the almonds, nutmeg, mace and cardamom seeds and process. Add a little water if necessary to make paste.
Put the paste in the ghee that has fried the chicken and fry for 2-3 minutes, then add to the cooked chicken and season with salt.
Cover and Simmer over very low heat for 10-15 minutes.
This receipe has originated from Awadh, a city in India. It is populary referred as ‘Sandali Murg’ in severel parts of India.