KALI MIRCH MURGH
Ingredients:
4 chicken breasts, cut into large chunks (approx. 600g)
3 onions, finely sliced
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp garam masala
½ tsp cumin powder
200 ml yoghurt
20 g black peppercorns, crushed
3/4 tsp salt
3 tbsp refined vegetable oil
2 tbsp cream
Method:
Heat 2bsp oil in a pan and sauté the onions until softened and pink.
Do not allow them to brown at all.
Puree the onions in a blender.
Heat the remaining 1tbsp oil in the same pan.
Add the garlic, ginger paste, garam masala, cumin powder and crushed peppercorns.
Toss for 2 minutes, then add the chicken.
Pour in the whisked yoghurt and salt.
Stir and toss well.
Simmer over a moderate heat for 15 minutes.
Add the cream and cook for another minute.
Remove from heat and serve hot with naan or chapatis.
NOTE:- Vegetarians can use paneer in place of chicken.
Ingredients:
4 chicken breasts, cut into large chunks (approx. 600g)
3 onions, finely sliced
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp garam masala
½ tsp cumin powder
200 ml yoghurt
20 g black peppercorns, crushed
3/4 tsp salt
3 tbsp refined vegetable oil
2 tbsp cream
Method:
Heat 2bsp oil in a pan and sauté the onions until softened and pink.
Do not allow them to brown at all.
Puree the onions in a blender.
Heat the remaining 1tbsp oil in the same pan.
Add the garlic, ginger paste, garam masala, cumin powder and crushed peppercorns.
Toss for 2 minutes, then add the chicken.
Pour in the whisked yoghurt and salt.
Stir and toss well.
Simmer over a moderate heat for 15 minutes.
Add the cream and cook for another minute.
Remove from heat and serve hot with naan or chapatis.
NOTE:- Vegetarians can use paneer in place of chicken.
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