Kairi Murg

Ingredients list for Kairi Murg

• 1 kilogram Chicken 1 1/2 inch pieces
• 2 medium Raw Mango
• 1/2 tablespoon Ginger paste
• 1/2 tablespoon Garlic paste
• to taste Salt
• 2 teaspoons Garam masala powder
• 1/2 tablespoon Green chilli paste
• 4-5 Cloves
• 3 tablespoons Oil
• 2 medium Onion sliced
• 1/4 teaspoon Turmeric powder
• 1 1/2 teaspoons Red chilli powder
• 2 tablespoons Coriander powder
• 1/2 bunch Fresh coriander leaves chopped

Method

1. Peel and cut raw mangoes into small pieces. Puree half of the pieces.
2. In a bowl marinate the chicken with half the ginger paste, half the garlic paste, salt, half the garam masala powder, half the green chilli paste, pureed mango for about an hour.
3. Place a coal over the gas flame and when it is red hot place it in a katori in the centre of the marinated chicken.
4. Place a few cloves over it and pour one tablespoon of oil on it and immediately cover it with a lid. Let it stand for a few minutes.
5. Heat the remaining oil in a kadai, add the sliced onions and sauté till transluscent.
6. Add the remaining ginger paste, garlic paste, green chilli paste and sauté for two minutes.
7. Add marinated chicken, turmeric powder, red chilli powder, coriander powder, remaining garam masala powder and raw mango pieces.
8. Stir so that the masala coats all the chicken pieces evenly. Cook on high heat for a few minutes.
9. Adjust salt, add chopped coriander leaves and a little water. Cover and cook till done.
10. Serve hot.

Nutrition Info