Wednesday, 30 October 2013

Murgh Makhani Kurma


Chicken on the bone:6-7 pieces
Lotus seeds,fried:1/2 cup
Refined oil: 1/4 cup
Ghee:2 tbsp
Salt to taste
Ginger-garlic paste:4 tsp
Coriander powder:2 tsp
Red chilli powder: 1 tsp
Cumin powder:1 tsp
Garam masala powder:1 tsp
Cashew nut paste:1/2 cup
Fried onion paste:1/2 cup
Yogurt:1/2 cup
Screw pine (kewda) water:1/4 tsp
Charoli/chironjia : few for garnish (optional)
Cashew nuts: 2-4 for garnish
Makhane :8-10,for garnish


Heat refined oil and ghee in a deep non stick pan, add chicken and sauté for 3-4 minutes.

Add salt, ginger-garlic paste, coriander powder, red chilli powder, cumin powder, garam masala powder, cashewnut paste and
fried onion paste and mix well.
Saute till fragrant.
Add yogurt, 2 cups water and mix well. Reduce heat, cover and cook till chicken is almost done.
Add fried makhane and mix.
Add screw pine water and mix well.
Cover and cook till done.
Transfer into serving dish, garnish with charoli, cashewnuts and makhane and serve hot.

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