Saturday, February 22, 2014

Murg Rassa

This is my  recipe which I cook only when want some thin chicken curry.

Murg Rassa


800 gms chicken
1 tsp cumin seeds
1 tsp corriander seeds
1 green cardamom
1 black cardamom
1 inch cinnamon stick
1 bay leaf
1 onion grated
1 tbsp ginger garlic paste
1 tomato grated
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp turmeric
Salt to taste
1/2 cup curd well beaten
Oil 2 tbsp


Roast corriander seeds, cumin seeds , green and black cardamom, bay leaf , cinnamon stick in pan and grind to powder.

Mix this powder in curd. Beat well and keep aside.

In a large pan Add onions and fry until they are light brown. Add ginger garlic paste and fry for a minute.

Add tomatoes and cook until the tomatoes are soft and oil begins to separate from the mixture.

Add red chilli powder, turmeric and salt and cook for a minute.

Add curd mixture and stir constantly for a minute.

Add the chicken and cook for 5 min.

Add 2 cups water and cook covered until the chicken is tender and the gravy looks flavoursome and  dense.

Serve hot with  rice.

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