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Post Ka Murgh Recipe

Post Ka Murgh is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 25 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Preparation Time :
30 minutes
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 - whole Chicken.
  • 2 - medium onions, finely chopped.
  • 1/2 cup - diced Tomatoes or 2 small fresh Tomatoes (fine paste in blender).
  • 1/2 tsp - cumin seeds.
  • 12 - black pepper.
  • 1 - cardamom.
  • 1 - medium bay leaf.
  • 2 tbsp - Olive oil or oil of your choice.
  • 1.5 tbsp - poppy seeds.
  • 10 - Cloves of garlic.
  • 1-inch - ginger.
  • 1 tbsp - kasuri methi.
  • 2 - dried red chilli.
  • 1/2 tsp - garam masala.
  • 1/2 tsp - coriander powder.
  • Salt to taste.
  • 1/2 cup - water.
  • How to Make Post Ka Murgh:

    1. Soak the poppy seeds in lukewarm water for about 15-30 mins.
    2. Heat oil in a pan or handi.
    3. Add cumin seeds, bay leaf, cardamom, black pepper till it starts crackling.
    4. Add onions and saute till golden brown.
    5. In a grinder, add soaked poppy seeds, ginger garlic and 2 red chillies and make a fine paste.
    6. Add the paste to the already brown onions.
    7. When you see oil separating, add garam masala, coriander powder and salt to taste.
    8. Add chicken and mix it thoroughly.
    9. Close the lid and turn heat to low and let it cook for about 8 mins.
    10. Open the lid, turn heat to maximum add tomatoes, and kasuri methi while mixing the chicken, add water.
    11. After the liquid comes to boil, lower the heat, close the lid and let it simmer for 25-30 mins or until chicken is done.
    12. Serve with naan or chapatti.




     

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