Tuesday, December 24, 2013


Murg Patiala

(Recipe From Madhur Jaffry's Flavours of India )

The punjabi dish which is nutty and rich in gravy.


600gms chicken 

1/3 cup refined oil

2 dry red chillies

1 bay leaf

2 green cardamom

2 cloves

1″ cinnamon

3 medium onion(chopped)

2 tomato(grated)

3 tsp ginger-garlic paste

1 tsp turmaric powder

1/2 tsp cumin powde

r1/2 tsp corriander powder

1/2 tsp kashmiri mirch powder

rsalt to taste

1/2 tsp garam masala powder

Special paste--------------------

Cashewnuts 5-6 

 melon seeds , raisins 2 tbsp each

Curd 1/2 cup

Make paste in blender and keep aside.



Marinade chicken in special paste fir 1 hour.

In kadai add oil, add dry red chillies,bay leaf,green cardamom,cloves,cinnamonWhen the spices started sizzles.Add chopped onion and ginger-garlic paste and fry till onions golden brown
Add chopped tomatoes,turmeric powder, cumin powder, coriander powder, kashmiri mirch and salt and stir well.
Now add the marinaded chicken and cook at low heat till the oil separates and chicken well cookedYou can add a little water if required.
At last add garam masala.Simmer 1 min more and Serve with garnish of chopped corriander.
You can Serve with topping of rich cream

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