Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight Loss 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Post Ka Murgh
Method
- Soak the poppy seeds in Luke warm water for about 15-30 minutes
- Heat oil in a pan or Handi
- Add cumin seeds, bay leaf, cardamom, black pepper till it starts crackling
- Add onions to golden brown
- In a grinder add soaked poppy seeds, ginger garlic and 2 red chilies and make a fine paste
- Add the paste to the already brown onions
- When you see oil getting separated add garam masala, Coriander powder and salt to taste
- Add chicken and mix it thoroughly till the chicken surface turns little while.
- Close the lid and turn heat to low and let it cook for about 8 minutes
- Open the lid, turn heat to maximum add tomatoes, and Kasuri Methi while mixing the chicken add water
- After the liquid comes to boil, lower the heat, close the lid and let it simmer for 25-30 minutes or until chicken is done
- Serve with Naan or chapatti
Ingredients:
1 - whole chicken
2 - medium onions, finely chopped
1/2 cup - diced tomatoes or 2 small fresh tomatoes (fine paste in blender)
1/2 tsp - cumin seeds
12 - black pepper
1 - cardamom
1 - medium bay leaf
2 tbsp - olive oil or oil of your choice
1&1/2 tbsp poppy seeds
10 - cloves of garlic
1-inch - ginger
1 tbsp - kasuri methi
2 - dried red chilli
1/2 tsp - garam masala
1/2 tsp - coriander powder
Salt to taste
1/2 cup - water
1 - whole chicken
2 - medium onions, finely chopped
1/2 cup - diced tomatoes or 2 small fresh tomatoes (fine paste in blender)
1/2 tsp - cumin seeds
12 - black pepper
1 - cardamom
1 - medium bay leaf
2 tbsp - olive oil or oil of your choice
1&1/2 tbsp poppy seeds
10 - cloves of garlic
1-inch - ginger
1 tbsp - kasuri methi
2 - dried red chilli
1/2 tsp - garam masala
1/2 tsp - coriander powder
Salt to taste
1/2 cup - water
