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Sabj Murg
Category : Madhya pradesh, Chicken
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Remove the skin of the chicken. Cut into pieces.
- Add ginger and garlic to the chicken and marinade for 30 mins.
- Prick the green chillies with a fork and keep aside.
- For extracting coconut milk, first grate the coconut, then grind it finely adding 1 cup of hot water, a little at a time.
- Squeeze through a muslin.
- Repeat the process to take out milk to the maximum.
- Heat the ghee and fry sliced almonds and raisins separately to a golden brown.
- Add salt, curd and khoya.
- Cook till the curd dries up.
- Add green chillies and coriander leaves and stir.
- Add coconut milk and cook on low fire, stirring regularly.
- No water to be added.
- When tender, add almonds and raisins. Put on dum.
- Remove from fire as soon as the liquid dries up.
Ingredients:
� kg - chicken, dressed
175 gms - ghee
250 gms - curd
115 gms - khoya, grated
115 gms - fresh coriander leaves chopped
115 gms - green coconut for extracting milk
6 gms - ginger, scraped and ground
6 gms - garlic, ground
30 gms - almonds, blanched and cut into thick slices
15 gms - raisins, cut into halves
20 gms - green chillies whole
12 gms - salt
� kg - chicken, dressed
175 gms - ghee
250 gms - curd
115 gms - khoya, grated
115 gms - fresh coriander leaves chopped
115 gms - green coconut for extracting milk
6 gms - ginger, scraped and ground
6 gms - garlic, ground
30 gms - almonds, blanched and cut into thick slices
15 gms - raisins, cut into halves
20 gms - green chillies whole
12 gms - salt
RECIPES BY REHANA KHAMBATY
