Recipe for Murgh Mumtaz Mahal (Chicken in a Rich Sauce) 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 kg Chicken quarters
2 tbl Lemon juice
1 pch saffron strands, pounded
1 tbl Hot milk
50 gm Raw, unsalted cashews
3 tbl Sunflower or vegetable oil
1 tbl Fresh ginger, cut into julienne strips
8 x Green cardamom pods, bruised
1 x 5 cm piece cinnamon stick, halved
6 x Cloves
1 lrg Onion, halved then finely sliced
4 x Cloves garlic, crushed
1/2 tsp Ground cardamom
1/2 tsp Ground cumin
1 tsp Ground coriander
1/2 tsp Chilli powder
1 tsp Salt or to taste
125 gm Whole milk natural yoghurt
Instructions:
Instructions: Skin the chicken and cut each quarter in two. Rub the lemon juice into the chicken and set aside for 15-20 minutes.

Soak the saffron strands in the hot milk and set aside.

Soak the cashews in 150ml boiling water and set aside.

Heat the oil over a low heat in a heavy saucepan and fry the ginger for 30 seconds, then add the cinnamon, cardamom and cloves. Continue to fry for 1 minute.

Add the chicken and increase the heat to high. Fry, stirring frequently, until the chicken turns opaque (4-5 minutes). Remove them with a slotted spoon and keep aside.

In the remaining oil, fry the onions and garlic until the onions are soft and translucent (6-7 minutes).

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