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Sailana junglee murgh (chicken with red chillies)

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)

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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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