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Doi Murgi
Category : Chicken, Bachelor recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Clean and wash the chicken pieces. Beat the curds.
- Add red chillie powder, coriander cumin seed powder and turmeric powder and same salt.
- Marinate the chicken pieces in the curd mixture.
- Keep to marinate in a fridge for a hour.
- Heat oil in a heavy bottomed vessel to a smoking point. Cool.
- Fry the onions, with finely chopped ginger garlic and green chillies.
- Fry on a low flame till the onions turn golden in colour.
- Add the marinated chicken.
- Saute the chicken on a low flame till oil separates.
- Add water and salt to taste.
- Cook covered with a lid on a low flame till the chicken is tender.
- Stir at regular intervals while the chicken is being cooked.
- Garnish with garam masala powder.
- Serve hot with rice.
Ingredients:
1 kg - chicken (boiler)
750 g - curds
4 - big onions (finely chopped)
1 1/2 " piece - ginger (finely chopped)
8 to 10 flakes - garlic (finely chopped)
4 to 5 - green chillies (finely chopped)
1 1/2 tsp - red chillie powder
4 to 5 tsp - mustard oil
3 tsp - coriander cumin seed powder
1 tsp - turmeric powder
1 tsp - garam masala powder
1/2 cup - water
salt to taste
1 kg - chicken (boiler)
750 g - curds
4 - big onions (finely chopped)
1 1/2 " piece - ginger (finely chopped)
8 to 10 flakes - garlic (finely chopped)
4 to 5 - green chillies (finely chopped)
1 1/2 tsp - red chillie powder
4 to 5 tsp - mustard oil
3 tsp - coriander cumin seed powder
1 tsp - turmeric powder
1 tsp - garam masala powder
1/2 cup - water
salt to taste
RECIPES BY ANITA RAHEJA
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