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Main Ingredients | Boneless chicken , Coriander seeds |
Cuisine | Indian |
Course | Main Course Chicken |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Mahi Murgh
- 500 grams Boneless chicken cut into 1 inch pieces
- 2 tablespoons Coriander seeds
- 1 tablespoon Cumin seeds
- 2 tablespoons Raw peanuts
- 2 tablespoons Sesame seeds (black)
- 1 tablespoon Poppy seeds (khuskhus/posto)
- 1 tablespoon Desiccated coconut
- 3 tablespoons Oil
- 3 medium Onions finely chopped
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 1/2 cups Water
- 1/4 teaspoon Turmeric powder
- 1/4 teaspoon Red chilli powder
- to taste Salt
- 4 teaspoon Tamarind pulp
- 1 tablespoon Jaggery (gur) grated
Method
- Dry roast coriander seeds and cumin seeds in a non stick pan. Add peanuts, sesame seeds, poppy seeds and roast till fragrant. Add desiccated coconut and roast for 1 minute more. Heat oil in another non stick pan, add onions and sauté till lightly browned. Add ginger and garlic pastes and sauté.
- Cool the roasted spices slightly and grind to a smooth paste with ½ cup water. When the onion-garlic-ginger mixture browns, add chicken, turmeric powder, red chilli powder and salt and mix well. Add the ground masala and 1 cup water. Mix well. Add tamarind pulp, jaggery and mix well. Cover and cook till the chicken is completely cooked. Serve hot.
Nutrition Info
Calories | 1471 |
Carbohydrates | 74.3 |
Protein | 143.5 |
Fat | 66.7 |
Other Fiber | Fiber- 21gm |
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