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1 kg - chicken, skinned and cut into pieces
1/4 cup - oil
1 tsp -
1 tsp -
2 cups - grated
1/2 cup - grated
1/2 cup -
2 tsp -
salt to taste
1/2 tsp -
2 tbsp - coriander powder
1 tsp - chilli powder
2 tbsp - coriander leaves, chopped
How to Make Murg Rasedaar
Heat oil in a heavy-bottomed saucepan.
Add cumin seeds and bay leaves.
When the seeds begin to splutter, add the onions, garlic and ginger.
Saute over high heat till brown.
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.
Cook till the fat separates, and then add the garam masala, salt, turmeric, coriander powder and chilli powder. Mix well.
Keeping the heat high add the chicken pieces and stir till they look a little opaque.
Add 1.5 cups of water and bring to a boil.
Lower the heat, remove the lid and simmer till the chicken is cooked through.
Takes about 15 minutes. The amount of water added depends on the thickness of the gravy you want.
Serve hot, garnished with chopped coriander leaves.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.