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Murg Rasedaar Recipe

Murg Rasedaar is a popular Indian Curries
Author :
On :
Monday, 20 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 kg - chicken, skinned and cut into pieces
  • 1/4 cup - oil
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 2 cups - grated Onions
  • 1/2 cup - grated Tomatoes
  • 1/2 cup - Yoghurt
  • 2 tsp - Garam Masala
  • salt to taste
  • 1/2 tsp - Turmeric
  • 2 tbsp - coriander powder
  • 1 tsp - chilli powder
  • 2 tbsp - coriander leaves, chopped
  • How to Make Murg Rasedaar:

    1. Heat oil in a heavy-bottomed saucepan.
    2. Add cumin seeds and bay leaves.
    3. When the seeds begin to splutter, add the onions, garlic and ginger.
    4. Saute over high heat till brown.
    5. Add the tomatoes and stir-fry till the fat separates, then add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.
    6. Cook till the fat separates, and then add the garam masala, salt, turmeric, coriander powder and chilli powder. Mix well.
    7. Keeping the heat high add the chicken pieces and stir till they look a little opaque.
    8. Add 1.5 cups of water and bring to a boil.
    9. Lower the heat, remove the lid and simmer till the chicken is cooked through.
    10. Takes about 15 minutes. The amount of water added depends on the thickness of the gravy you want.
    11. Serve hot, garnished with chopped coriander leaves.


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