Chicken
Dhaba Murg Recipe
16
Dec
Dec
Ingredients
- 150 ml Refined oil
- Whole Spices
- 6 Nos. Big Cardamom
- 2 Nos. Bay leaf
- 1 No Cinnamon stick
- ½ Tsp cumin whole
- 20 gms Ginger garlic paste
- 250 gms Onion paste
- 100 gms Tomatoes, diced
- 1 Tsp Turmeric powder
- 1 Tsp Coriander powder
- 1 Tsp Red Chilli powder
- To taste Salt
- 50 gms Yoghurt, whisked
- 500 gms Chicken curry cut
- 50 gms Tomato Puree
- Water or Chicken stock-as required
- ½ Tsp Garam Masala
- 2 Tbsp Clarrified Butter (Desi Ghee)
- Garnish-
- 50 gms Fresh Coriander
- 3 gms Green chilli juliennes
- 3 gms Ginger juliennes
Preparation
- Heat oil in a pan and add whole spices and cumin.
- When they crackle, add ginger garlic paste and sauté for two minutes.
- Add onion paste and cook till onions are light golden brown in colour.
- Add chicken pieces, yoghurt and dry spices and cook for 10 minutes.
- Add tomato puree and cook for another 5 minutes.
- Add water or stock and bring to a boil.
- Cover with a lid and cook on slow fire till chicken is done.
- Add garam masala, desi ghee and half the fresh coriander and mix.
- Remove in a bowl and garnish with remaining coriander, ginger juliennes and green chilli juliennes.
