Murgh Wajid Ali - Indian chicken Dish!

Murgh Wajid Ali is a delicious meal This classic Indian dish is made with chicken, onions, tomatoes, garlic, ginger, and a variety of spices.

Murgh Wajid Ali :- Nawab Wajid Ali Shah, this delicacy of saffron-flavoured chicken breasts is done in rich almond-based gravy. Murgh Wajid Ali is one of the lesser fashion-found recipes from the majestic kitchen. Murgh means chicken. it's also known as the murgh mughlai recipe  Boneless chicken guts are flattened and stuffed with khoa ( similar to ricotta cheese ). The flavours are delicate, tasteful, and easy on the palate.

Serves: 4

Preparation time: 1 hour

Cooking time: 30 minutes

Murgh Wajid Ali

Preparation

1. THE CHICKEN: Clean, remove the skin, debone and flatten with a bat.
2. THE MARINATION: Mix yellow chillies, garam masala and salt with the ginger and garlic pastes and rub the flattened chicken breasts with this mixture. Keep aside for 15 minutes.
3. THE FILLING: Peel, wash and finely chop onions. Scrape, wash and finely chop ginger.
4.  Remove stems, wash, slit, deseed and finely chop green chillies.
5.  Clean, wash and finely chop coriander. 
6. Crumble khoya in a bowl, add the chopped ingredients, salt and lemon juice, and mix well. Divide into 12 equal portions.
7. THE STUFFING: Place a portion of the filling at the narrower end of each breast and roll (see photographs).
8. THE OVEN: Pre-heat to 300° F.
9. THE ROASTING: Grease a roasting tray with butter, arrange the breasts with the loose ends touching the tray and roast in the preheated oven until evenly light golden.
10. THE GRAVY: Peel, wash and chop onions. Put cashew nuts and coconut in a blender, add water (approx 100ml/7 Tbs) and make a fine paste. Whisk yoghurt in a bowl. Dissolve saffron in warm milk.
11. THE GARNISH: Blanch almonds, cool, peel and split into halves. Dissolve saffron in warm milk and soak the almonds in it. Clean, wash and chop the coriander.

How to Cook Murgh Wajid Ali recipe

1. Heat ghee in a handi, add onions and saute over medium heat until transparent. 
2. Add the ginger and garlic pastes and saute until the moisture has evaporated. 
3. Then add the cashew nut-coconut paste and bhunno for 5 minutes. 
4. Reduce to low heat, add yoghurt and simmer for 2-3 minutes, add garam masala and salt, stir, add saffron and stir. 
5. Transfer the roasted chicken breasts carefully, one at a time, and simmer until napped in the gravy and adjust the seasoning.

INGREDIENTS

• 12 Breasts of Chicken
• Butter to grease roasting tray

The Marination

• 25g/ 4 tsp Ginger paste
• 25g 4 tsp Garlic paste
• 3g/½ bp Yellow Chilli powder
• 3g/½ tsp Garam Masala
• salt 

The Filling

• 150g/5 Oz khoya
• 175g /1 cup Onions
• 20g/2 Tbs Ginger
• 5 Green Chillies
• 20g/⅓ cup Coriander
• salt
• 30ml 21bs Lemon juice

The Gravy

• 100g/½ cup Ghee
• 100g/⅔cup Onions
• 25g/4 tsp Ginger paste
• 25g/4 tsp Garlic paste
• 50g/⅓ cup Cashewnuts
• 10g/5 tsp Desiccated Coconut
• 220g/1 cup Yoghurt
• 5g/1 tsp Garam Masala
• Salt
• ½g/1 tsp Saffron
• 15ml/1 Tbs Milk

The Garnish

• 20 Almonds
• 10 Cashew nut 
• ½g/1 tsp Saffron
• 15ml/1 Tbs Milk
• 15g/¼ cup Coriander

TO SERVE

• Remove to a silver dish, and garnish with almonds and saffron. Sprinkle coriander and serve with Naan.