Saturday, 10 August 2013

Murg kalia

                                   Murg kalia

Serve for 3 

·         Chicken with bone(without skin)-350 gams.
·         Potato(washed and clean)-3 nos.
·         Onion paste-2 tbsp.
·         Ginger- garlic paste-1 ½ tbsp.
·         Curd-1/2 cup
·         Sugar-1/2 tsp.
·         Salt-To taste
·         Turmeric powder-1/4 tsp.
·         Kashmiri red chili powder-1/2 tsp.
·         Green chili slices-3 nos.
·         Roasted mace powder-1 tsp.
·         Whole garam masala-Green cardamoms-2 nos., Cinnamon stick-1/2 “,Clove-3 nos.
·         Bay leaves-2 nos.
·         Mustard oil-2 tbsp.
·         Ghee-1/2 tsp.
·         Sugar-1/4 tsp


·         Marinate the chicken with salt and Kashmiri red chili powder for 45 minutes.
·         Take a kadai with hot oil
·         Spread salt and turmeric powder over potatoes. Fry and keep aside.
·         Put whole garam masala in to the hot oil.
·         When begin to crackle put  onion ,ginger-garlic and  little bit of salt.
·         Saute till the color takes redly brown
·         When done put marinated chicken in it and cook 5-6 minutes.
·         Then put turmeric powder, cumin powder, Little bit of sugar, Beaten curd in it and stir constantly. If require ,put little bit of water.
·         When oil is floating on, pour 1 cup of water and green chili. Cover the lid and cook in  low flame till the chicken is boiled.
·         When done Remove from heat and sprinkle ghee and roasted mace powder.
·         Serve hot  with bread or rice.

No comments:

Post a Comment