Chicken In Milk Recipe
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings8
Interest GroupClassic
Ingredients
| 2 chicken with skin (about 1 kg each) | ||
| 1 tbsp coriander seeds, roasted and powdered seeds of 2 green cardamoms, powdered | ||
| 1 tsp coarsely crushed cloves | ||
| Powdered cinnamon | 1 Teaspoon | |
| 2 tsp coarsely crushed black pepper | ||
| Salt | 2 Teaspoon | |
| Ginger | 2 Inch, crushed | |
| 2 litres full-cream milk with 1/2 tsp sodium bicarbonate | ||
| 5 eggs, lightly beaten | ||
| Pistachio nuts | 2 Tablespoon, coarsely chopped (Garnish) | |
| 2 tbsp slivered almonds, lightly toasted | ||
| Lime wedges | ||
Directions
GETTING READY
1. Wash the chickens in a colander, and pat dry on a kitchen towel.
2. Using a cleaver or meat knife, joint each chicken into ten curry pieces.
3. In a small bowl, make a marinade mixture of all the spice powders, salt and ginger.
4. Rub this spice mixture on the chicken pieces arrange in a shallow dish, cover with cling-fing and refrigerate for 2 hours to marinate.
MAKING
5. In a large stock pot or Dutch oven, bring milk to a boil over a high flame.
6. When the milk comes to a boil, immerse chicken pieces in the milk.
7. Reduce the flame and simmer the chicken for 25 to 30 minutes until the chicken is tender. Check by piercing a thigh portion with a sharp tipped knife.
8. Once cooked, use a slotted spoon to remove the chicken pieces onto a platter. When cool, transfer the cooked chicken to the refrigerator.
9. Continue simmering the milk in the pot on a low flame.
10. In a small bowl, beat eggs with a fork.
11. Gradually pour 1 cup of the hot milk into the bowl of eggs, whisking continuously until well blended.
12. Pour the egg mixture into milk in the pot, stirring constantly to prevent the eggs from coagulating.
13. Continue stirring until the sauce thickens.
14. Take pot off the flame and cool to room temperature before transferring to the refrigerator to chill.
SERVING
15. To serve, arrange the cold chicken pieces on a serving platter.
16. Ladle the cold milk sauce to coat the chicken pieces.
17. Generously sprinkle the almonds and pistachios.
18. Serve the chicken cold accompanied with lime wedges.
1. Wash the chickens in a colander, and pat dry on a kitchen towel.
2. Using a cleaver or meat knife, joint each chicken into ten curry pieces.
3. In a small bowl, make a marinade mixture of all the spice powders, salt and ginger.
4. Rub this spice mixture on the chicken pieces arrange in a shallow dish, cover with cling-fing and refrigerate for 2 hours to marinate.
MAKING
5. In a large stock pot or Dutch oven, bring milk to a boil over a high flame.
6. When the milk comes to a boil, immerse chicken pieces in the milk.
7. Reduce the flame and simmer the chicken for 25 to 30 minutes until the chicken is tender. Check by piercing a thigh portion with a sharp tipped knife.
8. Once cooked, use a slotted spoon to remove the chicken pieces onto a platter. When cool, transfer the cooked chicken to the refrigerator.
9. Continue simmering the milk in the pot on a low flame.
10. In a small bowl, beat eggs with a fork.
11. Gradually pour 1 cup of the hot milk into the bowl of eggs, whisking continuously until well blended.
12. Pour the egg mixture into milk in the pot, stirring constantly to prevent the eggs from coagulating.
13. Continue stirring until the sauce thickens.
14. Take pot off the flame and cool to room temperature before transferring to the refrigerator to chill.
SERVING
15. To serve, arrange the cold chicken pieces on a serving platter.
16. Ladle the cold milk sauce to coat the chicken pieces.
17. Generously sprinkle the almonds and pistachios.
18. Serve the chicken cold accompanied with lime wedges.
Chef
