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Tuesday, August 25, 2009

Murg Laajawab

Serves: 4, Preparation: 45 minutes (excluding marination time)

For Marination:
1 kg chicken
1 medium onion cut into thin slices
2 green chillies finely chopped
4 tsp fresh curd
1 tsp red chilly powder
2 tsp turmeric powder (haldi)
2 tsp ginger garlic paste
1 tsp lemon juice
2 tsp coriander leaves
2 tsp salt
4 tsp mustard oil
Mix all the ingredients in chicken and keep aside in refrigerator for 6-7 hours.

For Gravy:
4 medium onions finely chopped
2 large potatoes cut into halves

4 tsp Everest chicken masala gravy
8 garlic flakes
1 inch ginger finely chopped
1 green chilly finely chopped

1 black cardamom (badi elaichi)
2 green cardamom (choti elaichi)
1 cinamom stick (dalchini)
2 cloves (long)

4 black pepper
2 bay leaves (tej patta)
1 tsp sugar
5 tbsp mustard oil
Salt as per taste
Coriander leaves
6 cups water (tea cup)
1 tsp turmeric powder
1 tsp red chilly powder

Heat mustard oil in a pressure cooker till till you see fumes. Fry the potatoes (add a pinch of salt and haldi), cover the cooker, let it fry untill it is golden yellow in color and keep aside. Add sugar untill it dissolves (it gives a nice color to gravy, but do not let it burnt), tej patta, 1 green chilly (slit into two parts), chopped garlic flakes and fry for 1 minute. Now add onion with a pinch of salt and cook untill it is pink. Now pour in the marinated chicken and mix well. Stir to fry and place a lid on the cooker and let the chicken fry under steam. Do keep stirring once a while lest it would get burnt. Cook on medium flame till all water is evaporated. Now mix the Everest chicken masala powder in 5 tsp water and pour into the cooker and stir to fry 10 minutes. Add tomato, ginger, red chilly powder and simmer in low heat for 5 minutes untill it leaves oil. Now add six cups water and salt as per taste. Close the lid of the pressure cooker, keep the flame on high untill the first whistle. Keep the flame on low untill the second whistle. Let the cooker take it's own time to cool down and then open the lid. Garnish with chopped coriander leaves and green chillies. Serve hot with plain rice/jeera rice.


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