Tuesday, November 10, 2009

kadhaai murgh


1-Onion 4 medium,thinly sliced.
2-Tomato 2 large,roughly chopped
4-chilli powder-1tsp
5-Turmeric-1/4 tsp
6-cilantro-a bunch
7-yoghurt-1/2 cup
8-garam masala-2 tsp
9-ginger garlic paste-2 tbsp
10-oil-for deep frying onions
11-chicken-1 whole
12-green chillies-4-5


1-Heat oil in kadhaai,deep fry the sliced onions until golden brown colour,take out the onions from kadhaai and drain oil on a paper towel.
2-In a blender,put fried onions,tomatoes,green chillies,cilantro,yoghurt ,blend it until a paste is formed.
3-Heat oil in a large saucepan or large kadhaai, when it is warm,pt the ginger garlic paste and fry for sometime,then add the blended paste,fry for sometime ,then add red chilli powder,trmeric,salt and garam masala,mix and bhoonofy really well until the oil separates from the gravy.
4-drop in the chicken peices into the gravy and add about half a cup of water,mix well and cover the vessel with a lid,and lower the flame,and let chicken cook on low flame for about half an hour or ntill the chicken is tender.turn off the flame,and let it stand for about 15 mins before serving, serve warm with tandoor ki roti.

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