Murghi Rasedaar Recipe
Ingredients
Onion-1/2 pound, finely chopped
Garlic-2 cloves, chopped
Ghee-1/2 cup
Tomato paste-3 tablespoons
Green ginger -1 teaspoon, grated
Lemon juice -1 tablespoon
Turmeric powder -1 teaspoon
Cayenne pepper-1 teaspoon
Chicken legs -8
Plain yogurt-1 (5 fluid ounces) carton
Hot water -1 1/4 cups
Salt- to taste
Garam masala-1 teaspoon
Whole spices:
Brown cardamom-1
Green cardamom pods-2
Black peppercorns-4
Cloves-4
Cinnamon -1 (2 inch) stick
Directions
MAKING
1)In a pan, heat ghee and sauté onion in ghee until golden.
2)Add whole spices and stir for 2 minutes.
3)Then, add the tomato puree, ginger, lemon juice, turmeric and cayenne and mix them well.
4)Add chicken legs and cook on medium heat for about 10 minutes. Keep stirring.
5)In a bowl, mix yogurt, hot water and salt and stir it into chicken.Stir once or twice.
6)Bring the mixture to boil, then lower the heat to low and simmer for about 30 minutes until the chicken is tender.
7)Sprinkle garam masala over the mixture and leave for another 5 minutes.
SERVING
8)Serve the murghi rasedaar hot.
1)In a pan, heat ghee and sauté onion in ghee until golden.
2)Add whole spices and stir for 2 minutes.
3)Then, add the tomato puree, ginger, lemon juice, turmeric and cayenne and mix them well.
4)Add chicken legs and cook on medium heat for about 10 minutes. Keep stirring.
5)In a bowl, mix yogurt, hot water and salt and stir it into chicken.Stir once or twice.
6)Bring the mixture to boil, then lower the heat to low and simmer for about 30 minutes until the chicken is tender.
7)Sprinkle garam masala over the mixture and leave for another 5 minutes.
SERVING
8)Serve the murghi rasedaar hot.
Questions, Comments and Reviews
By Same Chef
Chef
