14.4.09

Handi Murgh

Handi Murgh PDF Print E-mail
Handi Murgh Ingredients
Ingredients for Chicken
Chicken - 1 Kg
Lime juice - 2 Tbsp
Curds - 1/2 cup
Ginger garlic paste - 2 tsp
Chilli powder - 1 1/2 tsp
Garam masala - 1 tsp
Salt - 1 1/2 tsp
Oil - 2 Tbsp
For Gravy
Tomao pureee - 1/2 cup
Onions - 150 gms
Ginger - 2 cm
Chilli powder - 1 tsp
Green chillies - 2-3
Ghee or Oil - 5 Tbsp
Cloves, cinnamon, cardamoms - 2 each
Kasoori methi - 2 tsp
Salt - to taste
Fresh or clotted Cream - 2 Tbsp

Method for Chicken
Clean and joint the chicken.
Mix with rest of the ingredients and keep aside for 1 hr-2 hrs.
Place in a thick bottomed vessel (handi) or a non stick pan and cook covered till chicken is tender.
Open the cover and cook stirring till all the liquid is evapourated and chicken pieces are well browned (add some more oil if needed). Method For Gravy
Grate onions. Mince ginger. Slit green chillies.
Heat 4 Tbsp of oil or gee. Add cloves, cinnamon and cardamoms.
Add onions and fry till brown. Add ginger and fry for 1 minute.
Add chilli powder and green chillies. Add tomato puree and salt. Simmer for 5 minutes.
Stir in the cream. Add chicken pieces and simmer for 2-3 minutes.
Heat the remaining ghee, add Kasoori methi and pour over the chicken.
Seve with rotis or naan

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