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Murgh Masala
By newindia | November 20, 2009
Ingredients
Chicken 1 kg, cleaned and cut into desired pieces
Cumin seeds (jeera) 1 tsp
Turmeric powder (haldi) ¼ tsp
Cinnamon sticks (dalchini) 2 small
Cloves (lavang) 4-5 nos
Ginger 2” long
Garlic flakes 5-6
Onions 2 large
Red chillies 5-6
Tomatoes 1 kg
Oil for cooking
Salt to taste
Method
Grind together cumin seeds (jeera), cinnamon sticks (dalchini), cloves (lavang), ginger, garlic, onions, and red chillies. In bowl mix turmeric powder (haldi) and the prepared mix with the chicken pieces. Leave it to marinate for 25-30 minutes. Blanch the tomatoes and finely chop them. Heat oil in a deep frying pan, add the marinated chicken pieces and fry till the liquid gets evaporated. Add the chopped blanched tomatoes, cook till the chicken gets tender and the gravy becomes thick. Serve hot with rice or rotis.
Topics: Chicken Recipes, Punjabi Recipe | No Comments »
