Search
by Ingredient

Malai Murgh

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by mobeagle1

YIELD

6 servings

PREP

80 min

COOK

30 min

READY

110 min

Ingredients

4 946
CUPS ML WATER
warm
1 ½ 680.4
POUNDS G ONIONS
1 1
X X BUTTER
for frying *
2 57.8
OUNCES ML/G ALMONDS
blanched
2 57.8
OUNCES ML/G RAISINS, SEEDLESS
1 1
EACH EACH CHICKEN *
5 1.2
CUPS L MILK
1 28.9
OUNCE ML/G SUGAR
1 1
X X SALT
to taste *
1 5
TEASPOON ML CHILI POWDER
5 5
EACH EACH EGG YOLKS *
¼ 118
PINT ML CREAM *

Directions

Slice onions finely.

Heat some butter in a large saucepan and fry almonds and raisins gently.

Transfer from the pan. Fry onions in the same butter until tender but not brown.

Set aside. Wipe the chicken well and place in a heavy pan with the milk, simmer until cooked.

Take chicken out, allow to cool and remove meat from chicken.

Set aside. Now add sugar, salt and chilli powder to the milk and cook rapidly until liquid is reduced to 2½ cups.

Remove from heat and allow to cool slightly.

Beat egg yolks with cream and add to milk, with pieces of chicken, mix gently but well.

Check seasoning.

Take a large baking dish and spread half the chicken mixture in the bottom.

Sprinkle with half the almonds, raisins and onions.

Top with another layer of chicken covered with almonds, raisins and onions.

Cover with foil and bake in a moderate oven (350 degrees) for 30 minutes or until set.

Serve warm.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 491g (17.3 oz)
Amount per Serving
Calories 214 30% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 98mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 19g
Vitamin A 10% Vitamin C 15%
Calcium 29% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Email this recipe