Lunch

Murg Hara Pyaz

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. 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 and half of fresh coriander. Remove in a bowl and garnish with remaining coriander and ginger juliennes.

Preferred recipes by Chef Rakesh Sethi.

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