Friday, December 21, 2012

Pahadi Murg

  1. 1 kg Chicken ( cut into medium size pieces)
  2. 3tsp Chilly powder
  3. Turmeric powder
  4. Salt to taste
For Green Masala paste:
  1. 20 Garlic cloves ( crushed)
  2. 2tsp Ginger ( chopped)
  3. 1tsp Black pepper corns
  4. 6-7 Cloves
  5. 2 sticks Cinnamon
  6. 1tsp Fennel/saunf
  7. 2-3 bay leaves
  8. 1tbsp Coriander seeds
  9. 1 cup Spring onions,chopped
  10. 3tsp oil
For the main dish:-
  1. 3 Green cardamoms
  2. 2 Black cardamoms/badi elichi
  3. 2 pieces of cinnamon
  4. 2 Chopped onions
  5. 1 Tamarind ( lemon sized ball)
  6. 1tbsp ghee
  7. 1 cup Yoghurt
Cooking Directions
  • Marinate the chicken pieces with salt,red chilly powder and turmeric for at least 30 minutes.
  • Now make green masala paste by roasting  all the ingredients under masala paste* on low flame till onion turns to light brown.Let it cool down completely and then grind to smooth paste.
Method for the main dish:

  •  Heat oil in a pan add green cardamom,black cardamom,cinnamon,chopped onion and fry for few seconds.

  • Now add the green masala paste and saute till the oil comes on top.
  •  Take a heavy bottomed pan  and Shallow fry  few pieces of chicken at a time in oil and fry for 4-5 mins.Then add the remaining chicken pieces and fry again for 4-5 mins on high flame.
  • Now its time to add the roasted masala paste,tamarind pulp,curd and 2 cups of water and salt to taste,cover it with a lid and cook for 20 mins on low heat.
  • When the chicken is cooked well and oil comes to top switch off the flame .
  • Garnish with some chopped spring onion and coriander leaves.
  • Serve hot with rice or roti.


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