Kashmiri Chicken (Murgh)
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Kashmiri chicken (Murgh), a succulent delicacy which is famous all over the world. With the overflow of flavors, Kashmiri chicken (murgh) has always been everyone's favorite. This yummiest dish is cooked with chicken with bone and potatoes.
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Ingredients
- Chicken 1/2 kg
- Onions 3 large
- Tomatoes 2
- Ghee 3 tablespoon
- Ginger garlic paste 1 tablespoon
- Chilli powder 1 teaspoon
- Coriander powder 1teaspoon
- Turmeric powder 1/2 teaspoon
- Curd 1/2 cup
- Water 1 cup
- Potato 1
- Bay leaf 1
- Garam masala powder 1 teaspoon
- Salt
- Coriander leaves for garnishing
- For roasting and grinding masalas
- Cashew nuts 15
- Almond 12
- Raisins 1tablespoon
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Instructions
- Blanch tomatoes and make puree in a blender. Add leftover ghee in a pan and saute bay leaf for few seconds. Add remaining half chopped onions and saute well. Add ginger garlic paste and saute till raw smell disappear.
- Add chilli powder, coriander powder and turmeric powder. Saute for a minute. Add chicken and saute till all the masalas coaton the chicken. Add cubed potatoes and cook on a low flame for 15 minutes. Wait ghee floats on top of the chicken.
- Add tomato puree and waterand let it cook for few minutes. Add beaten curd. When chicken and potatoes are well cooked, add fried onion paste and nut and fruit (cashew, almond, raisins) paste. Cook on low flame till ghee floats on top.
- Sprinkle garam masala powder and garnish it with coriander leaves. Kashmiri Chicken (Murgh) is ready to be served with rotis and flavoured rice.
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