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