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12 December 2012,03:20 by
J.Sujatha

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HANDI MURG

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat oil in a pan. Add bay leaf and broken green cardamoms. Stir for a few seconds.
  • Then add in the chopped onions with ginger-garlic paste and stir fry for 3 minutes or until the onion turns to light brown.
  • Add the chicken pieces and stir fry on high flame for about 5 minutes or till the chicken is half cooked and the water evaporates.
  • Mix cashewnut paste, chilli powder, salt and garam masala to the yogurt.
  • Add the yogurt mixture to the chicken, stir for a few minutes till the curd turns dry and blends well with the masala.
  • Add milk and chopped coriander. Mix well.
  • Transfer to a heavy bottomed serving dish. Add ½ cup water.
  • Seal the lid of the serving dish with atta dough and keep on low heat on dum for about 15 minutes and check for tenderness.
  • Garnish with fresh coriander leaves and serve with hot roti.

INGREDIENTS

  • 750 grams chicken - cut into 9 pieces
  • 3 large onions - finely chopped
  • 1 teaspoon garam masala powder
  • 2 tablespoon chopped coriander
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 150 grams thick yogurt - beaten till smooth
  • 75 ml Cooking oil
  • 1 bay leaf 
  • 4 green cardamoms 
  • 10 - 12 cashewnuts - ground to a fine paste with a little water 
  • 200 ml milk 
  • 1 teaspoon red chilli powder,
  • Salt to taste

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