Sify Bawarchi
WebSify
Follow us on
Lahori Murgh
By : Easo Johnson, Executive Chef, Taj
Category : Chicken, Indian food, Curries and gravies
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
  1. Take oil in pan; add whole garam masala saute it till garam masla leaves aroma.
  2. Add ginger and garlic paste; cook for a few minutes.
  3. Add degi mirch powder, corander powder, black pepper powder.
  4. Saute it till it leaves oil.
  5. Add chicken pieces and saute in masala till the chicken is half cooked.
  6. Add tomato puree, brown onion paste and cashewnut paste
  7. Cook it till the gravy is thick.
  8. 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
RECIPES BY EASO JOHNSON, EXECUTIVE CHEF, TAJ
  Post your Comments  
   
       
  Clear