Kasoori Murgh Malai
Ingredients
Chicken Drumsticks 4...
Yoghurt: 1 cup (hung for half an hour and beaten well)
Cream: 150ml
Kasoori methi (dried fenugreek leaves): 2tbsp
Oil: 6tbsp
Garam masala: 1tsp
White pepper powder: 1tsp
Soaked kaju 8
Salt to taste
Grind together
Onions: 2 (medium)
Garlic: 6 cloves
Ginger: 1″ piece
Green chillies: 2
Method
1. Grind the onions, ginger, garlic, soaked kaju and green chillies with a little water to a fine
paste.
2. Heat the oil in a pan and fry the onion paste until it changes colour. Do not brown it.
3. Add the chicken, garam masala, white pepper powder and salt. Fry for 3 to 4 minutes,
2. Heat the oil in a pan and fry the onion paste until it changes colour. Do not brown it.
3. Add the chicken, garam masala, white pepper powder and salt. Fry for 3 to 4 minutes,
until the chicken changes colour.
4. Add the yoghurt and kasoori methi
Mix well and cook for 3 to 4 minutes.
5. Cover, lower the heat and cook until the chicken is tender. Takes approximately 20 minutes.
6. Add half a glass of water and bring to a boil. Simmer for 2 to 3 minutes, until the gravy is thick.
7. Keeping the flame low, add the cream. Mix well and bring to a boil, stirring continuously.
8. Serve hot, garnished with kasoori methi pd and coriander leaves.
Garnish with cream n kaju.
4. Add the yoghurt and kasoori methi
Mix well and cook for 3 to 4 minutes.
5. Cover, lower the heat and cook until the chicken is tender. Takes approximately 20 minutes.
6. Add half a glass of water and bring to a boil. Simmer for 2 to 3 minutes, until the gravy is thick.
7. Keeping the flame low, add the cream. Mix well and bring to a boil, stirring continuously.
8. Serve hot, garnished with kasoori methi pd and coriander leaves.
Garnish with cream n kaju.
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