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Rewayati Murgh

Rewayati Murgh

Cooking Time

Preparation Time : 5

Cook Time : 20

Total Time : 25

Ingredients

Serves 6

  • chicken, qorma cut 1 kgs

  • Large Onions,Half thinly sliced and half grated 3 nos

  • Large Tomatoes,finely chopped 2 nos

  • Poppy Seeds 1 tbsp

  • Cashews 15 nos

  • Milk 2 tbsp

  • Coriander Powder 1 tbsp

  • Rec Chili Powder 1 tsp

  • Kashmiri Red Chilli Powder 1 tsp

  • Ginger Paste 1 tbsp

  • Garlic Paste 1 tbsp

  • Turmeric 1/4 tsp

  • Oil 1/4 cups

  • Salt or to taste 1 tbsp

  • Bay Leaves 2 nos

  • Green Cardamom 3-4 nos

  • Cloves 3-4 nos

  • Black Peppercorns 10-12 nos

  • Shahi Jeera 1/2 tsp

  • kasuri methi 1 tbsp

Directions

  • 01

    Wash and clean the chicken. Keep aside.

  • 02

    Soak poppy seeds in luke warm milk for 10 minutes. Grind it along with cashews and keep aside

  • 03

    Heat oil in a pan. Fry half of the onions until golden brown. Grind to a paste. Set aside

  • 04

    Add shahi jeera and let it splutter. Add bay leaves, green cardamom, cloves, black peppercorns and cinnamon

  • 05

    Add half of the onions and fry till slightly golden. Add ginger garlic paste and saute till the raw smell goes off

  • 06

    Now add tomatoes and cook till mushy and oil separates. Add the dry spices and cook sprinkling a tbsp of two water so that the masalas don't stick to the bottom

  • 07

    Add the chicken and cook till the masala coats the chicken pieces well.

  • 08

    Add 3/4 cup water and let it cook on medium flame keeping the lid on.

  • 09

    Cook till the chicken 1/2 cooked.

  • 10

    Add the poppy seeds and cashew paste and mix. Close the lid and cook till the chicken is tender

  • 11

    Add the onion paste and mix. Evaporate the water if any. Add crushed kasuri Methi and switch off the flame

  • 12

    Serve with any Indian bread of your choice

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