Ingredients non vegetarian 6 servings

• 1 whole chicken -cut in to 8 pieces and washed well
• 1 cup yoghurt
• 2 tsp ginger-garlic paste
• 200 gms onions - pasted
• 200 gms onions- chopped fine and deep-fried in 1/2 cup refined oil
• 1 cinnamon stick,2 green cardamoms,2 cloves-powdered
• 1 tsp fresh pepper powder
• 2 tsp chilli powder
• 1  tsp cumin powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp amchur powder
• 3 red chillies-whole
• 2 tsp salt
• 1 1/2 tsp kewra essence
• 2 tbsp ghee and 1 tbsp refined oil

Directions

1. Wash the chicken pieces with 1 tsp salt and mix all the ingredients except deep-fried onions and kewra essence.Marinate this for 30 mins.
2. Heat ghee and oil in a sauce pan and add deep-freied onions and kewra essence and the marinated chicken pieces along with the marinade.Wash the remaining marinade left over- 1/4 cup water and add it to the chicken.Add the ginger-garlic paste washed water- 1/2 cup.
3. Cover and cook for 10 mins, then turn the chicken pieces and cover and cook till tender on medium flame.
4. Serve this Murgh Masala hot with Pilaf, biryani or rice.

Comments

christy gerald

Microwave recipe: Do Step1 then mix all the other ingredients with marinated chicken pieces.Roast in Grill oven,spreading the chicken pieces evenly spaced on grilling tray,on high for 12 mins and take the tray out and turn the chicken pieces upside down, brush with oil and grill on high for 12 more mins.Check for doneness,if not done,grill on medium for 5 more mins after brushing with oil.