Murg kurchan

Ingredients

  • Boneless chicken - 1/4 kg
  • Capsicum - 1
  • Cream - 1 Table spoon
  • Butter - 1 Table spoon

Ingredients for Tomato Gravy  

  • Tomatoes -3
  • Onions - 2
  • Ginger Garlic past - 1 tea spoons
  • turmeric powder - 1 tea spoons
  • chili powder - 1 tea spoons
  • coriander seeds powder - 1 tea spoon
  • salt - according to taste

Preparation 

  1. Wash thoroughly chicken pieces with water.
  2. Make tomatoes in puree form.
  3. Now place a wide bowl on the stove.
  4. Then pour tomato puree, ginger garlic paste, turmeric powder, chili powder, coriander seed powder.
  5. Mix them finely and cook them on a small flame.
  6. Later add chicken pieces and capsicum pieces.
  7. Then add the butter and cream too.
  8. When the chicken pieces get cooked completely then check the salt in it. If it is less then add little more or if it is more then add some tomato puree.
  9. Therefore, Murgh kurchan dish is ready.

Chicken pakora

Ingredients

  • Skinless and boneless chicken - 1/2 kg
  • Onions - 1
  • Curd - 1 cup
  • Green chili - 2
  • Ginger garlic paste - 1 tea spoon
  • Cumin seeds powder - 1 tea spoon
  • Lime juice - 1 tea spoon
  • Salt - According to taste
  • Vinegar - 2 Spoons
  • Oil - According to need

Preparation

  1. Chop onions and green chili finely.
  2. Take a bowl, add all the ingredients except chicken pieces.
  3. Knead them finely.
  4. Then add chicken pieces in it and let that mixture get immerse in chicken. 
  5. Now place this mixture in refrigerator for 40 minutes.
  6. Later drop this mixture as a pokoda in the boiling oil.
  7. Let them fry until they become brown in  color and then remove them and take into serving bowl by spreading tissue paper.
  8. we can have them with coriander or pudeena chutney.
  9. Therefore, chicken pakoda is ready.

Kundan Kaliyan

Ingredients

  • Mutton pieces - 1/4 kg
  • Onions - 4
  • Ginger chop - 1 table spoon
  • turmeric - 1 tea spoon
  • chili powder - 1 tea spoon
  • curd - 1 table spoon
  • coriander seeds powder - 1 table spoon
  • salt - according to taste

Preparation

  1. Wash mutton pieces thoroughly with water.
  2. Heat oil in a pan, add onions and then fry them.
  3. Now make puree of these fried onions.
  4. Now place another bowl on the other side of the stove.
  5. Then add onion paste, Ginger paste, turmeric chili powder.
  6. Now let them fry.
  7. Then add salt, mutton pieces.
  8. when mutton gets cooked well then add curd and coriander powder.
  9. Then off the flame.
  10. Therefore, Kundan Kaliyan is ready.

Palak Chicken

Ingredients

  • Chicken - 200 gms
  • Onions - 2
  • Kaju - 50 gm
  • Garamasala powder - 1 tea spoon 
  • Turmeric - 1 tea spoon
  • coriander powder - 1 tea spoon
  • Palak - 1 table spoon
  • Cream - 1 table spoon
  • Butter - 1 table spoon
  • Oil - According to the need
  • Salt - according to the taste.

Preparation

  1. Thoroughly wash palak or spinach then dip it in hot water and take it out.
  2. Then grind it finely.
  3. Make kaju into pieces.
  4. Place a wide bowl on the stove and heat oil.
  5. Then fry onion chop.
  6. Then add kaju chop, coriander powder, turmeric, chili powder, Garamasala.
  7. Let them fry.
  8. Then add salt and chicken pieces in it.
  9. Later add butter and cream then cover it with a lid.
  10. Set it in small falme.
  11. When the chicken cooks well then off the flame.

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