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Friday, December 28, 2012,12:05 AM by
J.Sujatha

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NAWAABI MURG CURRY

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat oil in a pressure cooker. Add bay leaf and broken green cardamoms. Stir for a few seconds.
  • Add the chopped onions and stir fry till light brown.
  • Add ginger-garlic paste and stir fry for 2minutes, till water evaporates.
  • Add the chicken pieces and stir fry on high flame for about 5 minutes or till the chicken is half cooked and the water evaporates.
  • Mix cashewnut paste, chili powder, salt and garam masala to the curd.
  • Add the curd mixture to the chicken, stir for a few minutes till the curd turns dry and blends well with the masala.
  • Add milk and chopped coriander. Mix well.
  • Cook on low flame for 5 minutes until tender.
  • Garnish with fresh coriander leaves and serve with hot roti.

INGREDIENTS

  • 750 grams chicken - cut into 8 pieces
  • 75 ml IDHAYAM Sesame oil 
  • 1 bay leaf
  • 4 green cardamoms 
  • 10 cashewnuts - ground to a fine paste with a little water
  • 3 large onions - finely chopped
  • 1 tablespoon ginger paste
  • 2 tablespoon garlic paste 
  • 200 ml yogurt - beaten well till smooth
  • 200 ml milk 
  • 1 teaspoon red chili powder
  • Salt to taste
  • 1 teaspoon garam masala powder 
  • 2 tablespoon chopped coriander

8 comments for “Nawaabi Murg Curry”

  • Posted Monday, February 13, 2023 at 12:05:00 AM

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