Murg Kaali Mirch with Butter Rotis - Preeti Mukesh Rao
Marinate 1 kg chicken with 2 tsp ginger garlic paste, 2 tsp crushed pepper corns, 2 tsp jeera powder, 1 tsp garam masala powder, salt and 2 tbsp hung curd. Keep in the refrigerator for 3 hours. Grill it in the oven or fry it on a tawa.
Boil 3/4 cup cashews with 1 medium onion. Make a paste.
Heat oil in a kadai. Fry 2 tsp ginger and 2 chopped green chillies. Then add 2 chopped onions and fry till it becomes pink. Add the cashew+onion paste and fry till it becomes dry (for 7-8 mins).
Add 1 tsp garam masala powder, 1 tsp jeera powder, 1 tsp pepper powder, 3 tsp crushed kasoori methi and 2 cups water. Bring to a boil. Add the chicken pieces, salt if necessary. Cook for 5-7 mins. Garnish with coriander leaves
Boil 3/4 cup cashews with 1 medium onion. Make a paste.
Heat oil in a kadai. Fry 2 tsp ginger and 2 chopped green chillies. Then add 2 chopped onions and fry till it becomes pink. Add the cashew+onion paste and fry till it becomes dry (for 7-8 mins).
Add 1 tsp garam masala powder, 1 tsp jeera powder, 1 tsp pepper powder, 3 tsp crushed kasoori methi and 2 cups water. Bring to a boil. Add the chicken pieces, salt if necessary. Cook for 5-7 mins. Garnish with coriander leaves
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