Friday, December 30, 2011

Murgh Harabhara

  1. chicken-1kg
  2. onion-1/2kg
  3. lemon-1
  4. ginger-1big piece
  5. garlic- 1 big pod
  6. green chillies-10
  7. coriander leaves-1/2bunch
  8. mint leaves(pudina)-1small bunch
  9. cinnamon-2small pieces
  10. cloves- 10
  11. cardamom-2
  12. coriander-4tsp
  13. cumin seeds -1 tsp
  14. kasoori methi powder-1tsp
  15. chilly powder-1tsp
  16. curd- 1/2cup
  17. tomato -2
  18. capsicum-2
  19. sugar-1tsp 
  20. salt to taste.
  •  marinate the  chicken with lemon,curd ,chilly powder and salt & keep it the refrigerator for 1hour.
  • (garam masala powder)dry roast cinnamon,cloves,cardamom,coriander, cumin and  make a fine powder
  • grind onions, ginger,garlic,mint,green chillies,tomato & coriander to a fine paste.
  • take one big pan or you can prepare this in a pressure cooker. take some oil and drop the marinated chicken and fry for few mins.then add the ground masala and garam masala* powder,sugar and salt to taste. cover the pressure cooker and take 1 whistle and then switch off the fire.if you prepare this in a pan then cover and cook on a low flame at least 20mins or till cooked.
  • Now open the lid add capsicum cubes and karoori methi and boil till 10 mins.
  • Serve with roti or ghee rice.


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