Sunday, March 30, 2014

Murg pahadi

Murg Pahadi


1 Kg Chicken
Ginger 1 Inch crushed
Garlic 15-20 Cloves crushed
Green Chilies - 8
Onion - 6 Medium
Tomato - 4 Turmeric Powder - 1 Tea Spoon
Coriander Powder - 2 Tsp
Red chili Powder - 1 Tsp
Salt to taste
Mustard oil 3 ladles

To crush in stone mortar

Cloves - 5
Black pepper - 8
Black Cardamom - 2
Green Cardamom - 4
Bay leave - 2
Cinnamon - 1 Inch stick


In a wok put Mustard oil
Now add crushed spices.

Once the spices starts to crackle add chopped onion and fry until they are pinkish brown,

now add crushed ginger and garlic and fry for 3 minutes, add chicken pieces and fry for 2 minutes and add all dry spices and salt .

Cook in very  low flame.

When curry start leaving fat add chopped tomato and let simmer for 10 Minutes with a lid on.

Now add 1/2 cup hot water and let it cooked till chicken is nicely cooked and tender.
Serve with rice.

Note : pls do not use electric grinder. Use manual way of grinding spices.


  1. God is love!

    Catholic blogwalking


Arbi ke kabab

Fasting Day #2 Arbi ke kabab The fasting is feasting actually. You cook those dishes you never do regular Here's arbi ke kabab Ingre...