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Monday, August 24, 2009

Murg Kali Mirch


Serves: 2, Preparation time: Marination time- 3-5 hours. Cooking time- 1 hour.

Ingredients:
Fresh Chicken 0.5 Kg
500 gm fresh curd
4 tsp black pepper
1 tsp red chilly powder
1 tsp jeera powder
1 tsp coriander powder
3 large onion (to be used as a whole so please do not chop them off)
4 green chillies
(to be used as a whole so please do not chop them off)
13 cashew nuts (kaaju)
4 tbsp vinegar
3 cup water

6 tbsp refined oil
Grinder
coriander leaves
salt
as per taste

Method:
Marinate of chicken- Take a saucepan, add curd, mix 3 tsp black pepper, 2 tsp salt, mix well and then add the chicken pieces so that the pieces are well dipped in the curd mixture. Now put it in the fridge for 3-5 hours in the fridge.

Chicken preparation-
Heat 4 tbsp refined oil in a non stick pan, add 1 tsp of jeera powder and 1 tsp of coriander powder. Stir fry and then add the marinated chicken. Mix the chicken well. Now cover the pan with a lid. Take a small saucepan and add 1 cup water, 4 tbsp vinegar, whole onion, cashew nuts and green chillies, and let it boil untill the onion turns transparent and tender. After that, use a grinder to make a thick paste of the boiled onion, cashew nuts and green chillies, do add some left over water-vinegar to make the paste. Keep the paste aside. Meanwhile do keep a check on the chicken by stirring it frequently untill it leaves oil and the chicken is almost roasted. Take out the chicken and the residue of masala in a separate plate. Now heat 2 tbsp in the pan, pour the onion, green chilly, cashew nut paste and stir fry. Add 1 tsp red chilly powder and a pinch of salt and cover the pan with a lid (approx for 15 minutes), stir the paste frequently untill it leaves oil. After that add the already fried chicken, mix well and add 2 cup water. Once it starts boiling taste the gravy and add salt as per taste (for spice add black pepper/red chilly powder). Now cover the pan with a lid and cook untill the chicken is tender. Water can be added if the gravy is dense. Garnish with coriander leaves and serve hot with salad, chappatis and rice (fried rice/jeera rice).

Tip: For chicken to be tender 5-7 hours of marination time is recommended.

 

1 comment:

  1. this recipe is very difficult to make... and i dont think there is a need to boil onion and cashew... just roast them, grind them and then stir fry in oil pan till oil gets separated and the masala starts smelling...

    ReplyDelete

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