New Update
/sanjeev-kapoor/media/post_banners/e3a2fc3c769c9de12c810b39742b08ec8881b09534689e7323ebe64d1cfa2c3c.jpg)
Main Ingredients | Chicken boneless, Ginger |
Cuisine | Punjabi,Indian,Fusion |
Course | Main Course Chicken |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Adraki Murgh - SK Khazana
- 500 grams Chicken boneless cut into 1 inch pieces
- 1 tablespoon Ginger finely chopped
- 1 inch Ginger cut into thin strips + for garnish
- 1 tablespoon Oil
- 1 teaspoon Ghee
- 1 Bay leaf
- 3-4 Green cardamoms
- 1 teaspoon Cumin seeds
- 2 small Onions finely chopped
- to taste Salt
- 1/2 teaspoon Garlic paste
- 3/4 teaspoon Coriander powder
- 1/2 teaspoon Red chilli powder
- 1/2 cup Fresh tomato puree
- Coriander seeds crushed
- 1 tablespoon Fresh coriander leaves chopped
- 1 tablespoon Fresh cream
- for garnish Fresh coriander spring
Method
- Heat oil and ghee in a non-stick pan, add bay leaf. Open the green cardamoms pods and add the seeds. Add cumin seeds and saute till fragrant.
- Add onions, mix well and saute. Add a pinch of salt and saute till onion turns translucent.
- Add chopped ginger, ginger strips and garlic paste, mix well and saute till the raw smells disappear.
- Add red chilli powder, coriander powder and Tata Sampann Turmeric Powder and mix well. Add 2 tbsps water and mix.
- Add tomato puree, mix well and saute for 5 minutes or till the oil separates. Add chicken, mix and saute for 2-3 minutes.
- Add crushed coriander seeds, coriander leaves and ½ cup water and mix well. Cover and cook for 10-15 minutes on medium heat or till the chicken gets cooked completely.
- Add fresh cream and mix, cook on low heat for 1 minute. Take the pan off the heat.
- Transfer into a serving bowl, garnish with ginger strips and coriander sprig and serve hot with naan or tandoori roti.
Advertisment