Lunch

Aloo Murg

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

INSTRUCTIONS

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 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.

Preferred recipes by Chef Rakesh Sethi.

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