Murgh do piazza with mushrooms

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Broil Recipe
Difficulty: Hard

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

  • 1,200 gms - chicken, cut into bite-size pieces
  • 4 large onions
  • 3 tbsp - ghee
  • 1 tbsp - finely chopped ginger
  • 4 - cloves garlic, crushed
  • 1 tbsp - ground coriander
  • 1 tbsp - ground cumin
  • 4 - cloves
  • Seeds of 2 large cardamoms
  • 1 tsp - turmeric
  • 1 tsp - red chilli powder
  • 2 cups - finely sliced mushrooms
  • 1 cup - yoghurt
  • 400 gm - tomatoes, pureed
  • 1 tbsp - fresh mint leaves
  • 2 tbsp - chopped fresh coriander leaves
  • 1 tsp - garam masala

How to Make Murgh do piazza with mushrooms

  • 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.

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