Thursday, March 20, 2014
Murgh Masala
Murgh Masala
Ingredients
- Chicken boneless ½ kg
- Yogurt 250 gm
- Tomato paste ½ cup
- All spice powder 1 tsp
- Turmeric 1 tsp
- Cumin seeds crushed 1 tsp
- Dry fenugreek leaves 1 tsp
- Chili powder 1 tbsp
- Lemon juice 1 tbsp
- Ginger garlic paste 2 tbsp
- Tomato ketchup 2 tbsp
- Oil 3 – 4 tbsp
- Coriander leaves as required
- Salt to taste
Method
- Cut ½ kg chicken into cubes.Heat 3 – 4 tbsp oil in pan, add 2 tbsp ginger garlic paste with chicken cubes and fry well till golden brown.Add 250 gm yogurt, 1 tbsp chili powder, ½ cup tomato paste, 1 tsp all spice, 1tsp turmeric, salt to taste, 2 tbsp tomato ketchup, 1 tsp crushed cumin seeds and 1 cup of water. Cover and cook over low flame for 10 to 15 minutes.
- Now remove the lid, turn the flame high and fry well till water dries.Now add 1 tsp dry fenugreek leaves, few coriander leaves and 1 tbsp lemon juice. Fry well till water dries. Dish it out and serve hot.
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