Wednesday, 20 November 2013

Adraki Murgh

A Sanjeev Kapoor's recipe...


Ginger 2 inches

Chicken 750 grams

Ginger paste 2 tablespoons

Black pepper powder 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Juice of 1 lemon 

Salt to taste 

Oil 2-3 tablespoons

Onions 4 medium

Cumin seeds 1 tablespoon

Tomatoes 2 medium

Green chillies 3

Coriander powder 1/2 tablespoon

Red chilli powder  1/2 teaspoon

Cumin powder 1/2 teaspoon

Fresh coriander leaves 1 tablespoon + for garnishing


Place chicken pieces in a bowl, add ginger paste, black pepper powder, turmeric powder and lemon juice and mix well.
Add salt, mix. Set aside to marinate for half an hour.
Heat oil in a kadai. Chop onions finely.
When the oil is hot enough add cumin seeds and when they begin to change colour, add onions and sauté till lightly coloured.
Chop tomatoes finely.
Add marinated chicken to the kadai and sauté well.Cut ginger into thin strips. Cut green chillies into diagonal slices and add to the chicken.
Add coriander powder, red chilli powder, cumin powder and continue to sauté for 3-4 minutes.

Add tomatoes and 1 tbsp chopped coriander leaves.

Add ginger strips and cook till the chicken is done.
Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.


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