Saturday, February 8, 2014


Malabari Murg


For the Masala:
Oil – 2tsp
Onion – 1/4 , large, finely sliced
Whole Coriander Seeds – 3 tbsp
Dry Red Chillies – 4-5 (or to taste)
Garlic Cloves – 6, large, chopped
Ginger – 1 tbsp, minced
Shredded Coconut – 1/3 cup
Water – 1 cup

For the Curry:
Oil – 1 tbsp
Onion – 1/2 large, finely sliced
Curry leaves-4-5
Green Chillies – 6 or to taste, slit
Salt – a sprinkle
Tomatoes – 2, medium, sliced
Turmeric Powder – 1/2 tsp
Chicken – 700-800 gms Water – 1 cup


For the Masala:

1. Heat Oil in a pan on medium heat.
2. Once hot, add in the finely sliced Onions.
3. Add in the Coriander Seeds and the Dry Red Chillies.
4. Cook for about 1-2 minutes.
5. Add in the Garlic and the Ginger.
6. Allow this to cook till the Onions are caramelized and the whole mixture well done.
7. Add in the Coconut and allow it to toast and get a little golden in color.
8. Transfer, allow it to cool down and grind (to a fine paste) with 1 cup of Water, adding little at a time.
9. Keep aside.

For the Curry:
1. Heat Oil in a pan on medium heat.
2. Add in the Onions and the Green Chillies and mix.
3. Sprinkle a little Salt
4. Allow the Onions to brown color.
5. Add in the Tomatoes and cook till they are all integrated with the Onions.
6. Lower the heat and add in the ground Masala cooked above
7. Increase the heat a bit and allow the mixture to come to a boil.
8. Do the taste test and adjust the spices as needed.
9. Allow it to come to a boil then add in the chicken.
10. The Chicken will change color from pink to white and is then sealed.
11. Add in the amount of water you need to make gravy.
12. Mix well and cover and allow the Chicken to cook. This will take 30 mins
13. Be sure to keep and eye on it and keep stirring ever once in a while till done.
Garinsh with more dry chillies n coriander seeds. Mix for three to five mins and serve.

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