Aloo Murg Recipe

INGREDIENTS 150 ml Refined oil Whole Spices 6 Nos. Big Cardamom 2 Nos. Bay leaf 1 No Cinnamon stick ½ Tsp cumin whole 20 gms Ginger garlic paste 250 gms Onion paste 100 gms Tomatoes, diced 1 Tsp Turmeric powder 1 Tsp Coriander powder 1 Tsp Red Chilli powder To taste Salt 50 gms Yoghurt, whisked 500 gms Chicken curry cut 150 gms Baby potatoes 50 gms Tomato Puree Water or Chicken stock-as required ½ Tsp Garam Masala 2 Tbsp Clarrified Butter (Desi Ghee) Garnish- 50 gms Fresh Coriander 3 gms Green chilli juliennes

Heat oil in a pan and add whole spices and cumin. When they crackle, add ginger garlic paste and sauté for two minutes. Add onion paste and cook till onions are light golden brown in colour. Add chicken pieces, baby potatoes, yoghurt and dry spices - turmeric powder, red chilli powder, coriander powder and cook for 10 minutes. Add tomato puree and cook for 5 minutes. Add water or stock and bring to a boil. Cover with a lid and cook on slow fire till chicken is done. Add garam masala, desi ghee and half the fresh coriander and mix. Remove in a bowl and garnish with remaining coriander and green chilli juliennes.


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