Today being the voting day in Punjab and an official holiday I wanted to dish out something special yet simple keeping in mind the Celsius constantly climbing up with each passing day. With chicken stocked in the freezer, I made up my mind on preparing Kashmiri Murgh and plain steamed Basmati rice. It turned out to be absolutely lip smacking...so perfect that I was amazed myself yet the cooking time was not more than half an hour. Here's the recipe for this brilliant dish.....
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| Kashmiri Murgh |
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| Kashmiri Murgh |
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| Kashmiri Murgh |
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| Kashmiri Murgh |
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| Kashmiri Murgh |
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Kashmiri Murgh
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Recipe:
Ingredients:
- 1 kg chicken
- 5 onions sliced
- 10 cloves of garlic paste
- 11/2 inches of ginger paste
- 2 medium sized tomatoes pasted
- Whole garam masala ( cardamom 6, cinnamon 3 sticks, cloves 6, black cardamom/bari elaichi 2)
- 2 bay leaves/tej patta
- 4 tsp Kashmiri red chilli powder
- 3 tsp coriander/dhania powder
- 2 tsp cumin/jeera powder
- Mustard oil as per requirement
- Ghee/clarified butter 2 tblspns
- Salt n sugar to taste
Procedure:
Heat oil and ghee together in a karahi and add 2 tsp sugar. Now add the whole spices and bay leaves. Add onions after the splutter. When golden brown add the ginger garlic paste, saute for a few minutes, Add the tomato paste and continue to fry till the oil separates. Now add the chicken, add all the powdered masalas, salt and fry for 5-7 minutes. Add water about 2 cups or more depending on the thickness of the gravy you want. Cover and cook on high flame until chicken gets tender. Serve with steamed rice and salad.
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