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Andy's Murgh Kurma

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      Title: ANDY'S MURGH KURMA
 Categories: Poultry
      Yield: 1 Servings
 
      6    Green cardamon pods
      1 kg Chicken meat
    250 ml Plain yogurt
      7    Whole cloves
      5 ml Salt
     10 ml Cinnamon
      5 ml Turmeric
      1    Medium onion
      7    Szechuan peppercorns
     60 ml Vegetable oil
      2    Bay leaves
      3    Garlic cloves (to taste)
      1 ml Ginger root
      5 ml Black pepper
     50 ml Tomato puree
    250 ml Water
 
  Recipe by: Andy House Software Engineering Institute, Pittsburgh, PA,
  U 1. Thoroughly clean the chicken pieces, then marinate with yogurt
  and salt
  
  2.  Meanwhile, prepare the spices. Chop the garlic and ginger, then
  add bla
  
  3.  Near the end of the hour of marinating, melt the shortening in a
  covera
  
  4.  After the onions are ready, add the garlic/ginger/pepper mixture.
  Let s
  
  5.  Let the chicken simmer for approximately 30 minutes or until
  cooked.
  
  6.  Add the cardamons, cloves, cinnamon, turmeric, and bay leaves.
  Leave th
  
  7.  Finally, add the tomato puree and water to the mixture, and cook
  until
  
  Author's Notes:
  
      Serve with rice and chapati.
  
  Difficulty    : moderate. Precision
  : approximate measurement OK.
 
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