September 10, 2012

HARIYALI MURG MASALA

HARIYALI MURG MASALA

HARIYALI MURG MASALA
HARIYALI MURG MASALA

INGREDIENTS
1 chicken – cut into pieces
1 cup yoghurt

1/2 cup onion paste
1 tsp garlic paste
1 tsp ginger paste
1 cup chopped coriander leaves
1 cup chopped mint leaves
1 tbsp chopped green chillies
1 cup roasted gram (bhuna channa)
1 tsp salt or to taste
1 tbsp coriander powder
1 tsp powdered black pepper
1 tsp garam masala
2 tbsp oil
Onion rings and lemon wedges for garnish

METHOD:
Grind together the coriander leaves, mint leaves, green chillies and gram. Prick the chicken and mix in the yogurt, the onion, garlic and ginger paste and the ground paste. Add the salt, coriander powder, black pepper and garam masala. Leave marinated for 3-4 hours. Heat the oil in a broad based pan and add the chicken mixture. Stir-fry over high heat till chicken is opaque. Lower the heat and cook till chicken is tender and fat separates. In case the chicken cooks before fat separated, lift the pieces and keep aside and cook the rest of the mixture till fat separates. Add the chicken pieces back (and water to the consistency you want), and bring to a boil. Serve hot garnished with onion rings and lemon wedges.

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