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MURGH MASALA

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Ingerdients:

1: chicken 1 kg (cut in 12 pieces)

2: onions 2 medium (grind to a paste)

3: tomatoes 3 medium (grind to a paste)

4: yogurt 1 cup

5: bullet green chilli 2

6: ginger & garlic paste 1 tbsp

7: dry fenugreek leaves 1 tbsp

8: fresh ginger 1 inch (Julian cut)

9: turmeric 1/2 tsp

10: cumin powder 1 & 1/2 tsp

11: coriander powder 1 tsp

12: red chilli powder 1 tsp

13: salt 1 tsp

14: cumin seeds 1 tsp

15: garam masala powder 1/2 tsp

16: fresh coriander 3 tbsp

17: oil 1/2 cup

Recipe:

1: heat oil add cumin seeds, onion paste, ginger & garlic paste and fry on high flame till changes colour.

2: now add red chilli powder, cumin powder, coriander powder, salt, turmeric, tomato paste mix well and cook on high flame till the oil comes on surface.

3: then add the chicken and fry it till it changes colour on high flame, now add yogurt, water 1 cup mix and wait for a boil on high flame, then cover and cook on low to medium flame till the chicken is tender and oil comes on surface.

4: now add the fenugreek leaves, garam masala powder, ginger, green chilli mix and simmer on low flame for 2 to 3 minutes.

5: add a fresh coriander mix.

6: serve hot with Roti.

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