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Pudinaywali Murg Recipe

Pudinaywali Murg is a popular Indian Side Dish
Author :
 
On :
Monday, 22 May, 2017
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 - chicken, cut into medium pieces.
  • Juice of 2 small limes.
  • 1/2 tsp - salt| For the chutney:
  • 1 cup - washed mint/pudina leaves.
  • 2 cups - washed coriander/cilantro leaves.
  • 2 Cloves - garlic.
  • 2-3 - green chillies.
  • 8 tbsp - desiccated coconut.
  • 2-3 tbsp - butter.
  • Salt and Sugar to taste.
  • 1 - small onion.
  • 1/2 tsp - jeera/cumin seeds.
  • 1/2 tsp - pepper corns| For the gravy:
  • 1-2 - chopped onions.
  • 2-3 - dried red chillies.
  • 2 - sticks of cinnamon.
  • 2-3 - cardamoms.
  • 3-4 tbsp - ghee/clarified butter.
  • 1/2 tsp - ginger-garlic paste.
  • 1/2 tsp - haldi/ Turmeric powder.
  • 2 sprigs - curry leaves.
  • A handful of chopped fresh coriander/cilantro leaves.
  • Salt to taste.
  • 2 tbsp - vinegar.
  • 3 tbsp - kasoori-methi powder (optional).
  • How to Make Pudinaywali Murg:

    1. Wash and marinate the chicken pieces in salt and lime juice.
    2. Grind all the chutney ingredients with some water to a smooth paste.
    3. Heat ghee in a pressure cooker and fry the whole spices and onions till pink.
    4. Add garlic-ginger paste, salt and haldi/turmeric. Fry well.
    5. Add the ground chutney, 2 tbsp at a time and fry well to a dark-green colour.
    6. Wash the chicken, drain and add to the pressure cooker.
    7. Toss around till well-coated and light brown all over.
    8. Add kasoori methi, vinegar, 2 cups water, some curry leaves and bring to a boil.
    9. Cover and pressure-cook on high for 1 whistle and then simmer for 5 mins.
    10. Add vinegar, chopped coriander (and kasoori methi for aroma) and mix well.
    11. Cover and keep till ready to serve with rotis/rice.




     

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