Murg Hara Pyaz Recipe

INGREDIENTS 500 gms Chicken, curry cut 150 ml Mustard Oil Whole Spices 4 Nos. Green Cardamom 1 Nos. Bay leaf 1 No Cinnamon stick ½ Tsp cumin whole 20 gms Ginger garlic paste 20 gms Green chilli, chopped 200 gm Onions, chopped 150 gms Tomatoes, chopped 50 gms Tomato Puree ¼ Tsp Turmeric powder ½ Tsp Red chilli powder ½ Tsp Cumin powder ¼ Tsp Chaat Masala To taste Salt Water-as required 30 gms Butter 100 gms Spring Onion, chopped 50 gms Fresh Coriander ¼ Tsp Garam masala Garnish- 3 gms Ginger juliennes

INSTRUCTIONS
Heat mustard oil in a wok or a pan and add whole spices. When they crackle add ginger garlic paste and cook for a minute. Add onions and sauté till onions are brown. Add tomatoes, tomato puree, salt and dry spices - turmeric powder, red chilli powder, cumin powder, chaat masala and salt. Cook for 3-4 minutes and add chicken pieces. Mix and cook for 8-10 minutes. Add water and bring to a boil. Simmer and cook covered for 15 minutes or until chicken is done. Add green onions and cook till onions are soft. Add butter, half of fresh coriander and garam masala. Remove in a bowl and garnish with remaining coriander and ginger juliennes.

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