Murg Rasedaar

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 kg - chicken, skinned and cut into pieces
  • 1/4 cup - oil
  • 1 tsp - ginger paste
  • 1 tsp - garlic paste
  • 2 cups - grated onions
  • 1/2 cup - grated tomatoes
  • 1/2 cup - yoghurt
  • 2 tsp - garam masala
  • salt to taste
  • 1/2 tsp - turmeric
  • 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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