KOSHA MURGI
Chicken cooked in thick and spicy gravy.
INGREDIENTS -
1. Chicken - 1/2 kg
2. Tomatoes - 2 big
3. Onions - 3 Big
4. Garlic - 15-20 cloves
5. Ginger - 1 cube
6. Green Chillies - 3
7. Coriander Leaves chopped - 1/2 cup
8. Red Chilli Powder- 1 1/2 tsp
9. Cumin powder - 1 1/2 tsp
10. Cumin seeds- 1/2 tsp
11. Cinnamon - 1 stick broken into two
12. Big Cardamon - 1
13. Cloves - 4
14. Green Cardamon - 4
15. Black Peppercorns - 4-6
16. Bay Leaf - 1 big
17. Salt - to taste
18. Mustard Oil for cooking
19. Water accordingly
Serves - 4 to 5
PREPARATION -
Blend the onions , ginger and garlic to make a paste. Now in a deep pan heat Oil. Add Bay leaf, cinnamon, big cardamon, green cardamon, cloves, cumin seeds, and black peppercorns and fry them on a low heat for few seconds. Now add the onion paste and fry it till the oil separates from it.Add Red Chilli powder, cumin powder and salt and mix.Now add the cut tomatoes and green chillies and saute it for few seconds and then cover the pan with a lid till the tomatoes melt. Open the lid and again saute it on a high flame for 5 mins while adding little water to it and continuously stirring it.
Now add the Chicken to the masala stir it finely so that the masala is finely coated on the chicken. turn the flame on low mode and cover it with the lid. Let it cook till the chicken is ready.
Open the lid, and now saute on a medium high flame. Again add 1/2 cup of water and saute till the gravy thickens. Add chopped coriander leaves and mix well.
Your "Kosha Murgi" is ready to serve.
Have it with Rumali Roti and plz do not forget to pen down your views..
HAPPY COOKING :) :)
Chicken cooked in thick and spicy gravy.
INGREDIENTS -
1. Chicken - 1/2 kg
2. Tomatoes - 2 big
3. Onions - 3 Big
4. Garlic - 15-20 cloves
5. Ginger - 1 cube
6. Green Chillies - 3
7. Coriander Leaves chopped - 1/2 cup
8. Red Chilli Powder- 1 1/2 tsp
9. Cumin powder - 1 1/2 tsp
10. Cumin seeds- 1/2 tsp
11. Cinnamon - 1 stick broken into two
12. Big Cardamon - 1
13. Cloves - 4
14. Green Cardamon - 4
15. Black Peppercorns - 4-6
16. Bay Leaf - 1 big
17. Salt - to taste
18. Mustard Oil for cooking
19. Water accordingly
Serves - 4 to 5
PREPARATION -
Blend the onions , ginger and garlic to make a paste. Now in a deep pan heat Oil. Add Bay leaf, cinnamon, big cardamon, green cardamon, cloves, cumin seeds, and black peppercorns and fry them on a low heat for few seconds. Now add the onion paste and fry it till the oil separates from it.Add Red Chilli powder, cumin powder and salt and mix.Now add the cut tomatoes and green chillies and saute it for few seconds and then cover the pan with a lid till the tomatoes melt. Open the lid and again saute it on a high flame for 5 mins while adding little water to it and continuously stirring it.
Now add the Chicken to the masala stir it finely so that the masala is finely coated on the chicken. turn the flame on low mode and cover it with the lid. Let it cook till the chicken is ready.
Open the lid, and now saute on a medium high flame. Again add 1/2 cup of water and saute till the gravy thickens. Add chopped coriander leaves and mix well.
Your "Kosha Murgi" is ready to serve.
Have it with Rumali Roti and plz do not forget to pen down your views..
HAPPY COOKING :) :)
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