Murg Hara Pyaz Recipe


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
3 gms Ginger juliennes


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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