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Murgh do pyaaza

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 19, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    [font=Arial, Helvetica, sans-serif]Murgh do pyaaza

    800 gm chicken (prime cut)
    6-8 strands saffron
    ½ cup oil
    4 medium-size onions (finely-sliced)
    2 tsp ginger paste
    1 tsp garlic paste
    1 tsp red chilli powder
    ½ tsp turmeric powder
    ¾ cup yogurt
    Salt to taste
    3 cups chicken stock
    ¼ tsp garam masala powder
    [/font] [font=Arial, Helvetica, sans-serif]For paste
    25 almonds
    ¾ tbsp sunflower seeds (chironji)
    ¾ tbsp poppy seeds (khuskhus)
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    [font=Arial, Helvetica, sans-serif]Dry roast almonds, sunflower seeds and poppy seeds to a light brown colour and grind to a fine paste. Heat oil in a kadai and sauté onions to golden brown colour. Add ginger paste and garlic paste and sauté till the raw flavours disappear.

    Add red chilli powder and turmeric powder and sauté for a minute. Add chicken pieces and sauté for five minutes, sprinkling a little water at intervals so that the masala does not burn. Add yogurt and salt and cook for two minutes.

    Add almond paste and sauté for five minutes. Add three cups of chicken stock and bring to a boil on high heat. Reduce heat, cover and simmer for 20 minutes. Once the chicken is cooked, add garam masala powder and saffron. Stir and remove from heat. Serve with Bidari paranthas.
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