MALAI MURGH & SHIMLA
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Ingerdients:
1: chicken 1 kg (12 pieces)
2: onions 1 large (finely chopped)
3: bell-peppers 3 small (any colour cut in cubes)
4: bullet green chilli 3
5: ginger & garlic paste 1 tbs
6: cumin seeds 1 tsp
7: garam masala powder 1 tsp
8: salt 1 tsp
9: turmeric 1/2 tsp
10:red chilli powder 1 tsp
11:coriander powder 1 tbs
12:oil 1/2 cup
13:butter 100g
14:fresh coriander 1 cup
Masala:
1: milk 1 cup
2: chana daal 4 tbs (washed and soaked in hot water for 1 hour)
3: tomatoes 4 medium
4: cumin seeds 1 tbs
5: salt 1 tsp
6: water 2&1/2 cups
Recipe:
Masala:
1: in a pot add chana daal, water, salt, cumin seeds, tomatoes wait for a boil on high flame, then cover and cook on low to medium flame till the tomatoes get mushy and the daal is soft.
2: then add the milk and grind to make paste, keep aside.
To Cook Chicken:
1: heat oil add cumin seeds, ginger & garlic paste, onions and fry on high flame till golden.
2: now add turmeric, salt, red chilli, coriander powder, grinned daal mixture mix and add the chicken, cook on high flame till the chicken changes colour.
3: then add water 1 cup mix cover and cook on low to medium till the water dries and the chicken is cooked.
4: now add butter, bell peppers, green chillies, garam masala powder, fresh coriander mix well, cover and simmer for 5 minutes on low to medium.
5: serve hot with roti, naan.
By Faiza Zarif
(Cook With Faiza)
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