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Murgh Dhaniyawala

Murgh Dhaniyawala

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Published by Mushtaq M.Chinoy

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Categories:Types, Recipes/Menus
Published by: Mushtaq M.Chinoy on Oct 10, 2010
Copyright:Attribution Non-commercial

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10/30/2010

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Murgh Dhaniyawala
INGREDIENTS (Serves 4)
800g skinless chicken thighs, cubed50g fresh coriander, washed, drained and pureed150g chopped onions200g chopped tomatoes4g green cardamoms3g cloves20g each, garlic and ginger pastes5g green chilli paste10g coriander powder 10g cumin powder 10g garam masala powder 2g whole peppercorn10g cream50ml oil
METHOD
Heat oil in a large pan on medium heat and saute chicken on all sides until golden brown.Drain on kitchen towels and keep aside. In the same pan, add garam masla and other spices, cook over low heat until slightly browned. Add onions and sauté until brown. Addginger and garlic pastes and salt. Stir well. Now add tomatoes. Saute until the oil beginsto appear on sides of the pan. Add chicken. Saute for a few minutes then add 1/2 cupwater and cook until almost done. Add coriander and chilli pastes and cook until water dries up and chicken is done. Garnish with cream and coriander sprigs and serve hot withchapattis.
Murgh Taj Kebab
INGREDIENTS (Serves 4)
500g boneless chicken, minced20g ginger paste30g garlic paste20g each, green, yellow and red bell peppers, finely chopped20g finely chopped onion10g finely chopped coriander Salt, to taste5g black peppercorn, crushed1g black cumin seedsOil, for frying

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