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24 April, 2016

Chicken Mahivalla / Chicken in Cream

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A Parsi Baked Dish

Mahivallah

Chicken Mahivalla / Chicken in Cream

INGREDIENTS

  • 200 grms almonds, blanch, slice and fried
  • 200 grms raisins
  • 750 grms onions, slice fine, fry golden brown
  • 12 green chilies, finely chopped
  • 225 grms double cream or malai
  • 1 large bunch coriander leaves, cleaned and chopped
  • 12 eggs
  • 1 whole chicken
  • 1 onion, sliced fine and fried
  • 1 large dessert spoon of oil
  • 1 tsp fresh ginger paste
  • 1 tsp garlic paste
  • 1 tsp chilli powder
  • 1 tsp salt

METHOD

  1. Wash and clean a whole chicken,  trussing the bird. Rub all over with the above paste. To roast the chicken, either use a roasting pan, dish or roasting bags.
  2. Sprinkle the fried onions in the dish and place the bird. Cover with foil, or lid and cook in a preheated oven, 350 degrees, for approx I hour 45 minutes or until tender.
  3. Cut the roasted chicken into small pieces after deboning.
  4. Divide all the ingredients, except the eggs into 2 parts.
  5. In an ovenproof dish, make a layer of chicken, sprinkle with tried almonds raisins, chilies and coriander and lastly fried onions.
  6. Pour half the cream. Repeat. forming a second layer.
  7. Add some of the gravy which has been reserved from the roast chicken. Break the eggs on top of the dish and bake in moderate oven till eggs are set.
  8. Alternatively bake the dish first in moderate oven for 20 minutes and then add fried eggs or sliced hard boiled eggs.
  9. Serve immediately.

MeatsParsiCuisineCookbook

This recipe is included in our Parsi Cuisine cookbook series titled “Parsi Cuisine Meats”

 

 

 

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