UKTV recipes
Gary Rhodes from Rhodes Across India
A very simple Indian dish of slow-fried chicken with a fiery kick from Jaisal Singh
 

Sailana junglee murgh (chicken with red chillies)

Sailana Junglee Murgh (Chicken with Red Chillies)

Method

 
1. Soak the chillies in water to cover and leave on one side for 4-5 hours. Discard the soaking water and remove the seeds from the chillies. If you prefer a fiery chilli kick, leave the seeds in 1-2 chillies – pat dry with kitchen paper to remove any excess moisture.

2. Heat the ghee in a large casserole and add the salt and chillies. After a minute or two add the chicken pieces to the pan one by one and cover with a lid. Cook on a very low heat for 30-40 minutes until tender. The chicken should poach in the warm ghee, rather than frying.

3. Stir in the garlic and continue cooking for a further 15 minutes. Sprinkle with garam masala and serve with Indian bread.

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easy
 
Serves: 4
Prep: 10 min, plus soaking
Cook: 1 hr
 
 

Ingredients

5-6 dried red chillies
150g Ghee
1 tsp Salt
1kg small chicken, jointed into eight pieces
5 garlic cloves, crushed
1/ 2 tsp Garam masala

 

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