Shahi Murg Masala
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Shahi Murg Masala calories by ingredient
Introduction
An aromatic Indian cuisine. Consists of chicken in a thick gravy (curry) An aromatic Indian cuisine. Consists of chicken in a thick gravy (curry)Number of Servings: 8
Ingredients
-
Sunflower Oil, 4 tbsp (remove)
Onions, raw, 1.5 cup, chopped (remove)
corriander powder 1.5 tbsp
cummin powder 2 tsp
(you can substitute the corriander / cummin powders for curry powder - 2 tbsp )
Chili powder, 1- 2 tsp
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Tomato Paste, 175 grams (remove)
Curd 4 oz
corriander leaves (cilantro ), 1 tbsp (remove)
mint leaves (optional )
Turmeric, ground, 1 tsp (remove)
Directions
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.