Saturday, December 13, 2014

Rustic Kadhai Murgh


Chicken: 100 gm
Peppercorns: 1/2 tsp.
Coriander seeds: 2 tsp.
Cumin seeds: 1 tsp.
Fennel seeds: 1/2 tsp.
Whole red chilli: 1
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.
Orange food color: 1 pinch
Salt to taste
Sugar: 1/2 tsp.
Tomato (chopped): 1
Green chilli (chopped): 1
Tamarind paste: 1/2 tsp.
Mustard oil: 2 tsp.

  1. Dry roast the peppercorns, coriander seeds (1 tsp.), cumin seeds and fennel on medium flame. Remove from heat, cool and grind to a fine paste. Keep aside.
  2. Heat oil and add the whole red chilli and 1 tsp. coriander seeds. Add the onion when they splutter and let cook until it starts becoming brown.
  3. Add ginger-garlic paste and fry for 2-3 minutes. Add the chicken, turmeric powder, red chilli powder, orange color, salt and sugar and mix well. Let cook for 2 minutes.
  4. Add the whole spice mix powder and tomatoes and green chilli. Mix well and let cook until the tomatoes are soft and mushy. 
  5. Add the tamarind paste and mix well. Let cook for another minute. Check if the chicken is done. If not done, let cook on medium flame for another 5-10 minutes. Turn off the heat. Top with grated ginger and chopped coriander leaves (optional) and serve hot !!

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1 comment:

  1. This appears to be a NON-VEGETARIAN recipe but seems delicious. Though I have never had no-veg in my life would never do so. do follow my website vpnhacks



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