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750 g -
(cut into small pieces with only few bones left in)
250 g - small
3 medium sized
2 cups - stale
2 cups - water
3 tbsp - fresh coriander leaves, broken-up
1.5 inch long piece -
1.5 tsp - chilli powder
2 tsp -
4 medium sized
2 tsp -
salt to taste
How to Make Mughlai Murg
Scrub and boil unpeeled potatoes.
When cool, peel them off and cut them into halves lengthwise, and place in a shallow dish.
Mince onions, garlic, herbs and ginger together, mix them with the salt, garam masala, chilli powder and the stale curd.
Take half of this onion mixture and mix the potatoes and well washed pieces of chicken with it.
Keep it aside for 1 to 2 hours.
Now take a large, heavy aluminium saucepan, fry the remaining of the onion mixture in ghee.
Add turmeric, and soon after put in the sliced tomatoes, and fry gently for a little while longer.
Now add seasoned pieces of chicken, mix thoroughly and fry for 5 to 10 mins.
Next add the 2 cupful of warm water, bring to boil, then turn the heat low and cook with the lid on until the chicken is tender.
It would be so in about one and a half hours.
Now add the seasoned potatoes, carefully mixing them in with the chicken.
Should you feel so add a little more hot water and simmer on the gas ring or in the oven for 30 mins.
Serve it with pulao or other vegetable dishes.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.