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Preparation Time : 10
Cook Time : 30
Total Time : 40
500 gms curry cut chicken (skinless)
1 cup (200 gms approx) yogurt
4-5 green chillies, slit
1 large potato diced
1 onion chopped or grated
1 tea-spoon ginger paste
1 tea-spoon garlic paste
3-4 cardamom (elaichi)
1 cinnamon (dalchini)
4-5 cloves (laung)
2 star anise (chakra phool)
1 nutmeg (javitri)
1 tea-spoon cumin powder (jeera)
1 tea-spoon coriander powder (dhaniya)
1/2 tea-spoon red chilli powder
1/2 tea-spoon turmeric powder (haldi)
1 and 1/2 tea-spoon salt (according to taste)
2 bay leaves (tej patta)
3 table-spoon oil
1 handful fresh coriander leaves for garnishing
Marinate the chicken with 2-3 table-spoon yogurt, ginger-garlic paste, little turmeric powder and 1/2 tea-spoon salt for atleast 1 hour.
Dry roast the garam masala (cinnamon, cardamom, clove, star anise and nutmeg) in a frying pan till the aroma of the spices starts coming. Make sure the spices don’t get burned. Now, remove the pan and let the spices cool down. Once it’s done, crush the spices (but don’t make powder).
Heat oil in a pan and shallow fry the potato. Sprinkle some water and cover the lid. Remove once the potato becomes little soft.
Heat oil again and shallow fry the marinated chicken till it turns light golden in colour. Remove the chicken from the oil and keep aside.
Now, again heat oil in the same pan and add bay leaves and crushed garam masala and stir well.
Now, add chopped/grated onion and green chillies and sautè until the onion turns translucent.
Pour the marinated chicken into the mixture, add salt and turmeric powder and fried potatoes and mix well.
Cover the lid and lower the flame. Cook till the moisture starts separating from the chicken.
Now, add the yogurt and mix very well. All the pieces of chicken should get a proper coating of the mixture. Cover the lead, lower the flame and cook for 15 minutes.
After 15 minutes, check if the chicken is well cooked. If not, cover the lid again and cook for another 5-7 minutes.
Once the chicken is well cooked, remove the pan from the flame.
Take the chicken in a serving vessel and garnish with fresh coriander. Your “Doi Murgi” is ready to be served now.
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