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Chicken marag
By : Rehana Khambaty
Category : Chicken, Arabic
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Heat oil a pan and fry the onions and garlic until transparent.
  2. Add the almonds, baharat spice, ginger, turmeric, chilli powder and hot green pepper if used. Stir fry for 1 min.
  3. Add the chicken pieces and fry until brown on all sides.
  4. Add the raisins, chopped tomatoes, lemon juice and one cup of water or stock. Bring to a boil.
  5. Add salt and cinnamon.
  6. Reduce heat, cover and simmer gently for 1 hour.
  7. Serve hot with vermicelli rice.
1 kg. chicken breast, boneless, skinless and cubed
2 large onions, finely chopped
4 cloves garlic, crushed
1 hot chilli pepper, minced (optional)
4 tomatoes, peeled and chopped
2 tsp. baharat spice
1 tsp. fresh or ground ginger
½ tsp. chilli powder
1 tsp. turmeric powder
Fresh lemon juice to taste
1 piece cinnamon stick
½ cup raisins
½ cup almonds
Salt to taste
Water or chicken stock
2-3 tsp. oil
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