Recipe of the day: Dum ka Murgh
Photo: FILEIngredients
- Chicken 1 kg
- Ginger garlic paste 2 tbsp
- Onions 2 to 3 (finely chopped)
- Yogurt 1/2 bowl
- Tomato puree 2 tbsp
- Green chili 2 to 3
- Black pepper 1/2 tsp
- Almonds 3 tbsp (ground)
- All spice powder 1 tbsp
- Green cardamom 2
- Oil 1/2 cup
- Red chili powder 2 tsp
- Saffron strands 2 to 3
- Cloves 2 to 3
- Turmeric Powder 2 tsp
- Cinnamon stick 1 inch piece
- Black peppercorns 4 to 5
- Lemon juice 4 tbsp
- Salt to taste
- Coriander and mint leaves for garnish
Cooking Directions
- Heat oil and fry onion slices until brown then take out and spread on absorbent paper.
- Mix and marinate chicken with fried onion, tomato puree, almond, red chili powder, green chili, turmeric powder, salt, black pepper powder, ginger and garlic paste, all spice powder, lemon juice, yogurt and saffron for 2 to 3 hours.
- Heat oil in large pan and add green cardamom, cinnamon stick, clove, black peppercorns stir for a while.
- Now add marinade chicken into pan and fry on medium flame.
- Add 1 cup water now simmer and remove from heat.
- Garnish with fried onion, mint and coriander leaves.
- Ready to serve hot with naan.
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