Monday, March 16, 2015

Murgh Dahi Masala


Chicken: 200 gm
Yoghurt: 1/2 cup
Garam masala: 1 tsp.
Lemon juice: 2 tsp.
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Black peppercorns: 1/2 tsp.
Cinnamon stick: 1 inch
Dried red chilli: 1
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.

  1. Wash and clean the chicken and marinate it in a mix of yoghurt, garam masala, salt and lemon juice. Cover and keep in refrigerator for 2 hours. 
  2. Heat oil and add the whole spices: cumin, peppercorns, cinnamon and red chilli. When they splutter and crackle, add the onion and sauté until it is transparent.
  3. Add the ginger-garlic paste and mix well. Let cook until the raw smell goes away. Add the tomatoes and green chilli and sprinkle little salt. Mix and let the tomatoes become soft and mushy.
  4. Add the red chilli and turmeric, stir and add the marinated chicken along with the marinade. Mix well and let cook on medium flame for about 5 minutes.
  5. Add a cup of water, mix and cover. Let cook for about 15 minutes. Remove cover and turn the flame to high. Remove from flame after 2 minutes, stir and serve hot.

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