July 23, 2016 MURG RASEDAAR



1 kg chicken-skinned and cut into pieces
1/4 cup oil

1 tsp garlic paste
2 cups grated onions
1/2 cup grated tomatoes
1/2 cup yoghurt
2 tsp garam masala
salt to taste
1/2 tsp turmeric
2 tbsp coriander powder
1 tsp chilli powder
2 tbsp chopped coriander leavesMETHOD:
Heat the oil in a heavy-based saucepan. Add cumin seeds and bay leaves. When the seeds begin to splutter, add the onions, garlic and ginger. Saute over high heat till brown. Add the tomatoes and stir-fry till the fat separates, then add the yoghurt, stir-frying vigorously so that it blends well and does not curdle. Cook till the fat separates, then add the garam masala, salt, turmeric, coriander powder and chilli powder. Mix well. Keeping the heat high, add the chicken pieces and stir till they look a little opaque. Add 1 1/2 cup of water and bring to a boil; lower the heat and uncover and simmer till the chicken is cooked through. Takes about 15 minutes. The amount of water added depends on the thickness of the gravy you want. Serve hot, garnished with chopped coriander leaves

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