Sunday, 3 November 2013

Himachali Tawa Murgh


Bay leaf:1
Green cardamom:1
Black cardamom:1
Cinnamon:1 inch
Cumin seeds:1 tsp
Whole black peppercorns:1 & 1/2 tsp
Hung yoghurt/curd/dahi:1 cup
Lemon juice:1/2 tsp
Whole kashmiri chillies:2-3
Chopped corriender leaves:2-3 tbsp
Salt to taste

Coarsely ground the bay leaf along with the the green cardamom, cloves, cinnamon stick, cumin seeds and the black peppercorns.
Marinate the chicken in salt,hung yoghurt, cream, lime juice  and the powdered masala.
Heat oil in a pan & add the marinated pieces of chicken without the marinade & fry both sides till they turn brown.
Add a little water to the marinade and stir the mixture and add it to the chicken.
Cover and cook till done.
Heat a little oil in a separate pan and add whole red chillies and 1 tsp chopped coriander leaves to the oil & temper for 2-3 mins.
Pour it over the chicken.
Garnish with remaining corriender leaves & serve with Roti or Paratha.


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