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Murgh do piazza with mushrooms

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Broil Recipe
Difficulty: Hard

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Ingredients

How to Make

  • Finely slice half the onions.
  • Heat half the ghee in a large non-stick wok and saute the onions until they turn light golden in colour.
  • Remove from pan and keep aside.
  • Finely chop the remaining onions.
  • Heat the remaining ghee and fry the mushrooms until crisp -
  • Remove from pan and set aside.
  • In the same ghee, add the finely chopped onions, ginger and garlic, stir-fry until onions are light brown in colour.
  • Add cloves, cardamom, turmeric, red chilli powder, coriander and cumin powder.
  • Stir cook for 2-3 mins.
  • Add chicken, then gradually add the yoghurt, stirring well every time you add yoghurt. Add pureed tomatoes.
  • Cover and simmer on low heat for 30 mins.
  • Uncover and cook until chicken is tender.
  • Just before serving, add the reserved onions, mushrooms, mint leaves, coriander leaves and garam masala.
  • Stir and heat through. Serve hot.