Dhai ka murgh
1000gms Curry cut Chicken
Marinade
30gms garlic paste
30gms garlic paste
20g ginger paste
500g curd ( yoghurt)
30gms coriander powder
30gms red chilli powder
20gms garam masala
salt to taste
20gms cumin powder
100ml Refiend oil
100gms chopped onions
30gms Green chilli
10gms cardamom pods
500g curd ( yoghurt)
30gms coriander powder
30gms red chilli powder
20gms garam masala
salt to taste
20gms cumin powder
100ml Refiend oil
100gms chopped onions
30gms Green chilli
10gms cardamom pods
20gms chopped coriander leaves
Mix ginger, garlic, yoghurt for a smooth paste and stir in the remaining marinade ingredients. Add to the chicken and leave to marinate for 30 minutes. Pour the chicken and the marinade to a large saucepan and place over a high flame.
Mix ginger, garlic, yoghurt for a smooth paste and stir in the remaining marinade ingredients. Add to the chicken and leave to marinate for 30 minutes. Pour the chicken and the marinade to a large saucepan and place over a high flame.
Meanwhile, heat the oil in a small pan and fry the chillies and the onion until soft, around 6 minutes. Once done, add to the chicken along with the cardamom pods and continue cooking over a high flame until the watery curry becomes creamy and only covers one third of the chicken, about 15-20 minutes.
Then cover and cook the chicken, over a very low flame, until it is tender and the gravy is rich and creamy, another 10-15 minutes. Stir occasionally, making sure there is enough water in the pan and add a splash if necessary. Stir in the coriander, check the seasoning and serve.
