KASHMIRI MURGH MALAI
Ingerdients:
1: chicken 1kg
2: ginger & garlic paste 1tbs
3: green chilli paste 8
4: salt 1ts
5: water 1 cup
6: onion 2 large (grind to a paste)
7: tomatoes 4 medium (sliced)
8: double cream 1/2 cup
9: butter 25g
10:garam masala powder 1/2ts
11:daghi mirch powder 1ts
12:coriander seeds 2tbs (dry roasted and crushed)
13:milk powder 2tbs
14:salt 1ts
15:red chilli powder 1ts
16:fresh coriander handful
17:oil 1/2 cup
Recipe:
1: in a pot add chicken, water, ginger & garlic paste, salt, green chilli paste mix cover and half cook chicken on low to medium flame. Then keep aside strain the stock and keep for later.
2: heat oil add the grinned paste and fry till gets light golden on high flame.
3: then add tomatoes, salt, red chilli, crushed coriander, deghi mirch, water 1 cup mix and cook on medium flame till the oil comes on surface and the tomatoes cooked.
4: now add the half cooked chicken, stock 1 cup, cream, garam masala powder, milk powder, butter mix well, wait for a boil on high flame, then lower the flame to medium and cook tillt he curry gets thick and oil comes on surface.
5: add the fresh coriander mix.
6: serve hot with naan.
By Faiza Zarif
COOK WITH FAIZA
IF YOU LIKE OUR VIDEOS THEN PLEASE CONSIDER TO MAKE A KIND DONATION THRU PAYPAL OR ANY CREDIT CARD/BANK CARD
CLICK ON DONATE