Aabe Bahaar Murgh

Food Type : Non-Vegetarian
Food Region : Indian
Food Category : Main Course



Procedure
1 Grind the almonds and the melon seeds to a paste.
2 Add water if necessary.
3 Slit the chicken breasts into half lengthwise to open out into a butterfly kind of shape.
4 Soak Saffron (kesar) in the warm milk, cover and keep aside.
5 Rub salt and green chilli paste well into the chicken and refrigerate for 2 hours.
6 Mix together the chicken keema, plums salt and butter.
7 Cook covered at 70% for 4 minutes, stirring once.
8 Leave to cool.
9 Place the clarified butter (ghee) in a dish and cook uncovered, at high heat for 1 minute.
10 Mix in the onion paste and cook uncovered, at High heat for 10 minutes, till light brown, stirring once.
11 Fill the chicken breasts with mince mixture and beat along the opening with the blunt edge of a knife to seal.
12 Place the filled chicken breasts over the browned onion, cover and cook at high heat for 5 minutes.
13 Turn the chicken and cook uncovered, at High heat for 3 minutes.
14 Turn once again and put aside.


Ingredients Quantity Details
Chicken 4 Large Boneless Breasts
Green Chilli Paste 2 Tbsp
Clarified Butter 1 Tbsp
Onion 1/2 Cup Boiled (Paste)
Yogurt 1/4 Cup Hung
Almond 6 Blanched & slivered
Melon Seeds 1 Tbsp Roasted
Butter 1 Tbsp
Saffron 1/4 Teaspoon
Milk 2 Tbsp
Plum 2 Large Deseeded & chopped fine
Sambar Powder To Taste