Thursday, April 21, 2011

Kashmiri Murgh Masala

1 kg Chicken(Washed)
2 tbsp Cashew nuts
2 tbsp Ghee
1/2 cup Curd(Beaten)
1 cup Onion (sliced)
5 flakes Garlic (minced)
6 Green Cardamom
2 tsp Aniseed
1 tsp Red Chilli Powder
2 Tomatoes (cut into small pieces)
1'' fresh Ginger (minced)
Few Raisins
Chopped coriander and mint leaves
Salt to taste


Heat the oil, add the onion and stir until it changes its color.
Mix garlic & ginger continue to fry till light brown.
Add chicken and cook for about 15 - 20 minutes on medium high flame.
Mix Curd, tomatoes, red chilli powder.
Make a paste of cardamom,aniseed and cashew nuts.
Add this masala paste to the chicken and keep cooking .
Stir it constantly for 20 - 30 minutes or till the chicken is fully cooked.
Garnish with raisins,coriander leaves and mint leaves.
Serve hot with rice/roti/paratha/naan/kulcha.


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