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26 Mar 2014

Lahori Murgh

Ingredients:

800g - chicken, boneless
10g - ginger-garlic paste
15g - Degi mirch
15g - coriander powder
4g - freshly crush pepper
600ml - tomato puree
125g - brown onion paste
25g - brown garlic paste
100g - cashewnut paste
Salt to taste
15ml - oil
10g - whole garam masla


METHOD

Take oil in pan; add whole garam masala saute it till garam masla leaves aroma.
Add ginger and garlic paste; cook for a few minutes.
Add degi mirch powder, corander powder, black pepper powder.
Saute it till it leaves oil.
Add chicken pieces and saute in masala till the chicken is half cooked.
Add tomato puree, brown onion paste and cashewnut paste
Cook it till the gravy is thick.
Serve hot with lahori naan.

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