Shahi Murg Masala
- Number of Servings: 8
Ingredients
Sunflower Oil, 4 tbsp (remove)Onions, raw, 1.5 cup, chopped (remove)corriander powder 1.5 tbspcummin powder 2 tsp(you can substitute the corriander / cummin powders for curry powder - 2 tbsp )Chili powder, 1- 2 tsp Ginger paste 1 tbspGarlic paste 1 tbspTomato Paste, 175 grams (remove)Curd 4 ozcorriander leaves (cilantro ), 1 tbsp (remove)mint leaves (optional )Turmeric, ground, 1 tsp (remove)
Marinate the chicken pieces with curd and keep aside (for an hour )
Take a heavy bottom pan and add oil.
Add the chopped onions and fry till they turn brown (but not burnt)
Then add the curry powder ( consists of powders : of corriander, cummin, cinnamon, clove ) and tumeric
Reduce flame and fry for 2-3 min
Add ground ginger and garlic paste (or powder)
Fry for another 2 min or until aroma emits
Then add the tomato paste and fry for 2 min
Add a little water (about 1 oz ) to make a paste
Then add cilantro ( corriander leaves) chopped or pasted to it.
Add the marinated chicken to it and increase flame to medium.
Stir it for 5-7 minutes to avoid sticking to the pan.
Then add one cup of water and stir well and leave it to simmer on low flame. Keep the pan open. Sir halfway through and continue cooking until done.
If the gravy is too thick you can add a little more water to make it just right
Decorate with mint leaves
Serves good with pita bread, naan or even rice
time : 25 -30 min approx.
Number of Servings: 8
Recipe submitted by SparkPeople user KJA1333.
Take a heavy bottom pan and add oil.
Add the chopped onions and fry till they turn brown (but not burnt)
Then add the curry powder ( consists of powders : of corriander, cummin, cinnamon, clove ) and tumeric
Reduce flame and fry for 2-3 min
Add ground ginger and garlic paste (or powder)
Fry for another 2 min or until aroma emits
Then add the tomato paste and fry for 2 min
Add a little water (about 1 oz ) to make a paste
Then add cilantro ( corriander leaves) chopped or pasted to it.
Add the marinated chicken to it and increase flame to medium.
Stir it for 5-7 minutes to avoid sticking to the pan.
Then add one cup of water and stir well and leave it to simmer on low flame. Keep the pan open. Sir halfway through and continue cooking until done.
If the gravy is too thick you can add a little more water to make it just right
Decorate with mint leaves
Serves good with pita bread, naan or even rice
time : 25 -30 min approx.
Number of Servings: 8
Recipe submitted by SparkPeople user KJA1333.
Nutritional Info Amount Per Serving
- Calories: 331.1
- Total Fat: 11.6 g
- Cholesterol: 124.7 mg
- Sodium: 376.6 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.6 g
- Protein: 45.7 g
Member Reviews