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PrintKASOORI KHARA MASALA MURG
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Marinate chicken with curd and salt. Keep aside for 20 -30 minutes.
- Heat oil in a heavy bottomed pan . When hot, add broken chilies, chopped onions and sabot masala. Stir fry on medium heat until the onions turn golden brown.
- Add chopped ginger and garlic with green chillies, red chilli powder and coriander powder. Stir for a minute. Reduce heat.
- Then add in the tomatoes, stir fry till oil separates.
- Add chicken. Stir fry for 5 minutes on moderate flame and then lower heat.
- Cover and cook, stirring occasionally, till the chicken is tender and the masala coats the chicken. Sprinkle some water in-between if needed.
- Add fenugreek leaves. Stir to mix well for about 2 minutes.
- Garnish with ginger chunks and coriander leaves.
INGREDIENTS
- 750 grams chicken - cut into 10 pieces
- 200 ml yogurt
- Salt to taste
- 75 ml IDHAYAM Sesame oil
- 2 dry, red chilies - broken into pieces
- 3 large onions - chopped finely
- 4 tablespoons finely chopped ginger-garlic
- 2 green chilies - finely chopped
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- 2 tomatoes - finely chopped
- 4 tablespoons dried fenugreek leaves
Saboot Masala
- 1 brown cardamom
- 2 green cardamoms
- 1" cinnamon
- 4 cloves
- 1 bay leaf
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