Saturday, June 13, 2015


Badami Murgh


1 kg chicken ...
2 thinly sliced onion
2 tomatoes chopped
20-30almonds deskinned
Cumin powder 1 tsp
Corriander poeder 1 tsp
Garam masala 1/2 tsp
Red chilli pwdr 1 tsp
Haldi 1/2 tsp
Ginger garlic paste 2 tsp
Mustard oil 1 ladle.
1 tbspn lime juice.


Marinade chicken in lime juice and ginger garlic paste and salt for 30 mins.

Heat a pan over a medium heat and add the ground almonds and stir fry dry till pink colour

Remove from the heat and add the garam masala, cumin powder, corriander powder and keep aside in a bowl.

In big wok add oil and heat till smokey.

Add onions. Fry till pink. Add tomatoes and cook in medium heat till they soften. Add red chilli powder and turmeric powder and salt to taste .

Remember there is salt in marination too.

Stir for five mins.

Add the marinaded chicken and cook for 3 min, stirring, gradually.

Cook chicken by covering wok till it is 80% done and all water ftom chicken dries up.

Add almond mixture snd cook in low heat till chicken is done.

Serve this with rotis
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