Sunday, 12 July 2015

Murg Dhania Methi


1 Chicken 800 grams-1kg - Cut to size.
4 Tablespoons Ghee.
2 Onions - Sliced.
2 Tomatoes - Pureed.
1 Teaspoon Ginger Paste.
2-3 Green Chilies.
5-6 Tablespoons Chopped Dhania Leaves.
1 Teaspoon Kasoori Methi
10 Cloves Garlic.
1/2 Teaspoon Haldi.
Red Chili Powder ( color ).
1" Stick cinnamon
1 Bay leaf.
5-7 Black Pepper.
4 Cloves.
1 Teaspoon Jeera.
3 - 4 Green Cardamons .
1 Tablespoon Lemon Juice - or less depending on final flavors.
1. In two tablespoons hot ghee fry the onions till they turn nearly dark brown the add garlic towards the end and fry another 30-40 seconds , cool and grind to paste along with dhania leaves , green chilies and kasoori methi.Set aside.( All this is known as onion paste for later ref )

2. Heat balance 2 tablespoons ghee , add whole spices , splutter till aromatic then add chicken and fry over high heat to lightly sear - 10 minutes. I like cooking in a big kadhai / wok for better searing.After you sear the chicken add salt, cook covered and on medium heat , slowly extracting all the juices.

3. Next add the tomato puree , ginger paste along with haldi .Cook 10 minutes till oil separates . Now add onion paste mixture , red chili powder.Cook covered till chicken is done.Maybe another 7-10 minutes.Towards the end add hot water to get the desired gravy. I keep the gravy thick and less.If you aren't on a diet , add1 tablespoon of ghee as you take this off the heat , we make this as a rich curry and it comes out delicious each time . Taste , adjust and add lemon juice if needed.
Please sprinkle water as and when needed through the bhuno . Whole green / dried red chilies etc are optional

Sikandalous Cuisine

No comments:

Post a Comment