Sunday, 14 April 2013

Kadhai Murg (Dhania Tamatar Wala)

Kadhai Murg
(Dhania Tamatar Wala)

1 Kg Chicken - 12 Pieces.
1 Kg Tomatoes.
4 Tablespoons Coriander Seeds.
3 Tablespoons Ghee.
1 Tablespoon Garlic Paste.
1 Tablespoon Chopped Garlic.
1+1 Tablespoon Chopped Ginger.
10-12 Dried Red Chilies ( adjust ! )
2-3 Green Chiles.
1/2 Cup Chopped Coriander Greens.
1 Teaspoon Kasoori Methi.
1 Teaspoon Jeera Powder.
1.5-2 Teaspoons Salt.

Coarsely grind the coriander seeds along with the red chilies , not looking for a very fine consistency .
Chop half the tomatoes and puree the rest.Remove seeds from green chilies and cut into 2-3 pieces.

Heat ghee , when smoking hot reduce heat , add garlic paste ( NOT chopped garlic ), cook paste 2 minutes till it turns light brown , then add the coriander chili ground mixture , cook 20-30 seconds and add the tomatoes and tomato puree along with 1 tablespoon chopped ginger and most of the chopped coriander greens .Add salt and cook covered till oil begins to separate.
At this stage add the chicken , mix well , increase heat and cook the chicken till it gets a bit of a color ( 5 minutes ) , reduce heat , cover , stir once or twice .
When chicken is almost done add the remaining tablespoon of minced garlic , jeera powder and kasoori methi , cover and complete cooking .
When ready to serve , sprinkle the balance coriander greens and minced ginger.
An unusual and delicious spicy chicken delicacy.


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