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Lahori Murgh
By : Easo Johnson, Executive Chef, TajCategory : Chicken, Indian food, Curries and gravies
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Take oil in pan; add whole garam masala saute it till garam masla leaves aroma.
- Add ginger and garlic paste; cook for a few minutes.
- Add degi mirch powder, corander powder, black pepper powder.
- Saute it till it leaves oil.
- Add chicken pieces and saute in masala till the chicken is half cooked.
- Add tomato puree, brown onion paste and cashewnut paste
- Cook it till the gravy is thick.
- Serve hot with lahori naan.
Ingredients:
800g - chicken, boneless
10g - ginger-garlic paste
15g - Degi mirch
15g - coriander powder
4g - freshly crush pepper
600ml - tomato puree
125g - brown onion paste
25g - brown garlic paste
100g - cashewnut paste
Salt to taste
15ml - oil
10g - whole garam masla
800g - chicken, boneless
10g - ginger-garlic paste
15g - Degi mirch
15g - coriander powder
4g - freshly crush pepper
600ml - tomato puree
125g - brown onion paste
25g - brown garlic paste
100g - cashewnut paste
Salt to taste
15ml - oil
10g - whole garam masla
RECIPES BY EASO JOHNSON, EXECUTIVE CHEF, TAJ
