PAHADI MURG

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Ingredients:

  1. Chicken – ½ kg
  2. Turmeric powder – ½ tb
  3. Red chilli powder – ½ tb
  4. Coriander seeds – ½ tb
  5. Ginger – 1 tb
  6. Garlic – 1 tb
  7. Black peppercorn – 1 tb
  8. Cloves – 3 no.
  9. Cinnamon – 1”
  10. Fennel seeds – ½ tb
  11. Onion – 1 no.
  12. Dry red chilli – 2 no.
  13. Green cardamom – 2 no.
  14. Cinnamon – 1”
  15. Yogurt – ½ cup
  16. Salt

Procedure:

Marinate chicken (1/2 kg) with salt, turmeric powder (1/2 tb), red chilli powder (1/2 tb).

Heat a kadai. Add oil (1 tb). Add coriander seeds (1/2 tb), chopped ginger (1 tb), chopped garlic (1 tb), black peppercorn (1 tb), cloves (3 no.), cinnamon (1”), fennel seeds (1/2 tb), chopped onion (1/2 no.), salt, dry red chilli (2 no.). Cool and grind to paste.

Heat a pan. Add oil (2 tb). Add green cardamom (2 no.), cinnamon (1”), chopped onion (1/2 no.) and chicken pieces (1/2 kg).

Fry the chicken for 5 minutes. Add yogurt (1/2 cup) and cook for few minutes.

Next add the spice paste and water (1/2 cup) and cover and cook for 5 minutes.

Serve hot with rice or chapatti.

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