Skip to main content

MURG KOLAPURI



  • Chicken- 500g
  • onion- 1 large
  • curd- 1 tbsp
  • ginger and garlic paste- 1.5tbsp
  • kashmiri red chilli - 2 tsp
  • cinnamon stick- 1 icnch
  • green cardamom-4
  • clove- 4
  • black pepper- 4-5
  • coconut-1/4 cup
  • tomato- 2 medium
  • green chilli -2
  • kasoori methi- 1tsp

  • broil the whole spices with coconut and make a powder (kolapuri masala)
  • In a pan add oil saute green chilli, garlic and onion and make a puree.
  • marinate chicken with kolapuri masala, kashmiri red chilli powder, salt, curd and onion puree. keep aside for 30 min
  • heat oil in a pan add tomato and sprinkle salt. cook it properly.
  • add kashmiri red chilli powder and cook for 2 min.
  • Add chicken with its marinade and cook on slow flame
  • add kasoori methi
  • add coriander leaves.
  • check seasoning
  • murg kolapuri is ready to serve


Comments

Post a Comment

Popular posts from this blog

Roti Pe Boti

  For Roti flour- 500g egg-2 milk- to knead  salt- 1 tsp oil-1 tbsp For boti mutton boneless-250g onion- 1 tomato- 1 jeera powder-1 tsp garam masla- 1 tsp kashmiri red chilli powder- 1 tsp cinnamon stick- 1 green cardamom- 2 clove- 2  mace- 1 bay leaves- 1 coriander leave For Gravy heat oil and tempered with whole garam masala then add chopped onion and cook till golden brown then add ginger and garlic paste turmeric powder, kashmiri red chilli powder Then add tomato chopped and garam masala powder cook till oil float on the surface. then add brown cashewnut paste Now mutton cook till masala coat the mutton surface. then add water and cook till the mutton become tendor. reduce the liquid part. For Roti In a bowl beat egg with sugar and salt. In a seperate bowl, shift flour and pour the egg mixture. knead a soft dough Make paratha of required shape & size and keep aside. serve mutton (boti) on the top of paratha with onion rings and lemon slice.   ...
1 comment
Read more

Murg Awadhi Korma

MURG AWADHI KORMA ·        Chicken                           - 200g ·        Green cardamom          - 4 no. ·        Bayleaf                            - 2 no. ·        Clove                               - 5 no. ·        Mace                   ...
Post a Comment
Read more

Makhni chooze

Butter Chicken or Makhni chooze was introduced in 1947 by the founder of Moti Mahal Restaurant. This dish was made 'by chance' by  mixing leftover chicken with tomato gravy rich in butter and cream. In 1974  it was published as Murg Makhni. In 1975, the English phrase "Butter Chicken" was first appeared in the print, as a speciality of Gaylord Indian Restaurant Manhattan. Later Butter Chicken become the National dish of Britain For marination Chicken boneless- 400g ginger and garlic paste- 2 tsp lemon juice- 2tsp kashmiri red chilli powder- 2 tsp garam masala- 1/2 tsp jeera powder- 1/2 tsp kasoori methi- 1 tsp black salt- to taste hung curd- 1/2 cup mustard oil- 2 tsp For gravy Butter- 4 tsp ginger and garlic paste- 2 tsp tomato- 4 medium cashewnut- 13-15 honey- 2 tsp fresh cream- 1tbsp Marinate chicken with salt, ginger and garlic paste and lemon juice and keep aside for 30 min. In a bowl add hung curd, kashmiri red chiili powder, jeera powder, garam masl...
Post a Comment
Read more