Receta Pahadi Murgh
Ingredients:
- Chicken - 500 gms, chopped, washed, drained
- Ghee - 1/2 tblsp
- Brown Cardamom - 1
- Cinnamon - 1/4 inch stick
- Onion - 1/2, finely chopped
- Salt as per taste
- Curd - 1/2 cup, whisked
- Milk - 1/4 cup
- Spring Onion - 1/2, white part only, sliced
- Butter
- For the marinade:
- Oil - 1 tsp
- Red Chilli Powder - 1/2 tsp
- Turmeric Powder - 1/2 tsp
- For the masala:
- Oil - 1 tsp
- Ginger - 1/4 inch piece
- Garlic - 3 cloves
- Coriander Seeds - 3/4 to 1 tsp
- Cumin Seeds - 1/2 tsp
- Black Peppercorns - 1/4 tsp
- Cinnamon - 1/4 inch stick
- Cloves - 2
- Fennel Seeds - 1/4 tsp
- Green Chillies - 2
- Coriander Leaves - 1/4 cup
- Spring Onion - 1, chopped
- Red Chilli Powder - 1/2 tsp
- Turmeric Powder - 1/4 tsp
Method:
1. Combine all the marinade ingredients in a bowl.
2. Add the chicken pieces and mix well until evenly coated.
3. Cover and keep the bowl in a fridge for 3 to 4 hours.
4. Meanwhile, heat oil for the masala in a pan.
5. Add the ingredients and fry for 2 to 3 minutes.
6. Transfer to a blender and grind to a fine paste, adding little water.
7. Keep aside.
8. Remove the chicken from the fridge and reserve.
9. Heat ghee in a pan.
10. Add the cardamom, cinnamon and fry for a minute.
11. Saute the onions till soft.
12. Add the ground masala and stir-fry until it turns dark green.
13. Add a little water and simmer for a minute, stirring vigorously.
14. Add the chicken pieces and salt.
15. Increase flame to high and cook for 10 to 15 minutes or till the chicken is coated with the masala.
16. Reduce flame and simmer for a minute.
17. Add the curd and cook till the gravy is thick.
18. Add milk and bring to a boil.
19. Reduce flame to low and cover the pan with a lid.
20. Simmer till the chicken is tender and oil starts to rise to the top.
21. Add the spring onions and a dollop of butter.
22. Stir well and remove to a serving bowl.
23. Serve hot with roti or rice.
image credit: josculinaryjourney.blogspot.in