Sunday, 23 March 2014

Bhuna Murgh

Garlic: 2tbsp
Ginger: 2 tbsp
Fresh, coarse ground coriander:1 tbsp
Red chili powder:1tbsp
Mace(Jaiphal powder): ¼ tsp, (ground ) 
Ground cloves and cinnamon: ½ tsp
Mustard/ white oil : 4 tbsp
Coriandar leaves:2 tbsp


Marinade the chicken with 1 tbsp of ginger-garlic paste and salt for about 2 hours. (for better result keep it for overnight in the fridge) 

In a pan, heat oil till it is smoking hot, add the remaining half of the ginger-garlic paste & sauté. 

Add the chicken when the spice is roasted nicely,  and turn down the heat to medium-low.

Add the ground spices and let the chicken cook till half done; 

Add the mace at the end and wait till you get the unique flavour, 

Check for the juice, when the chicken is pricked, runs clear.

Serve garnished with coriander leaves.

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