Dhaniya Murgh
Chef's Name |
: | |
Recipe Servings |
: | 5 |
Recipe Cook Time |
: | 1 Hour |
Recipe Rating |
: |
|
Clean and trim the chicken.
Heat ghee in a lagan. Add ginger, chili and ginger garlic paste, and fry it.
Add the chicken and saute well till browned.
Add salt, turmeric, cumin powder, coriander powder, deggi mirch, yellow chili, kasoori methi.
Add some chicken stock and cook the mixture.
Remove the chicken, when the mixture dries up and keep warm.
Now, add yoghurt, brown onions, bhunna masala, cashewnut paste, pounded coriander seeds
and coriander roots. Cook till masala leaves oil.
Now add the chicken and chicken stock, and cook on a slow flame till chicken is cooked.
Add garam masala powder and green cardamom powder.
Finish with cream, coriander seeds. Serve hot.
ON YOUR android & IPHONE »
A bit of Kashmir on Chakh Le India. Aditya Bal dishes up pieces of fried paneer ...
An easy to make recipe with chicken drumsticks and apples.
Lovely red masoor dal recipe with garlic and clay pieces. Yes, you read it right ...
Executive Chef Hemant Oberoi of the Taj Mahal Hotel shares his recipe of crisp s ...
Robust food cooked with simple ingredients and basic techniques. Marinated piece ...
