Thursday, 9 May 2013

Murgh Malai Handi

I cant take a pic to save my life, as you all know... but I couldn't take a pic that would do justice to this taste anyway ...

Here's how to enjoy this:

I find a handi, a clay pot to be absolutely essential to its taste.. though of course, any pot or pan will do..

you need

1 whole chicken, cut in 14 pieces
2 large onions, chopped very very finely
1 tblsp ginger garlic paste
1/2 bowl or 200 gms yoghurt
1 tblsp vinegar
salt to taste
1 tblsp Kasuri methi (dried fenugreek)
1 level tsp red chili
1/4 tsp haldi powder
1/2 tsp garam masala powder
1 heaped tsp dhania powder
1/2 tsp zeera powder
100 ml cream

Heat some oil in the handi and fry the onion to a light golden brown
Add the chicken, the GG paste, methi, garam masala and vinegar and bhunofy
Bhun it until the chicken smell is gone and ur chicken is nicely coloured
Mix the salt, haldi, dhania and red chili in the yoghurt
Pour over and keep stirring until the yoghurt mixes in well
Check for spices and adjust if needed
Add the cream and the zeera powder.
Mix in well and reduce heat to lowest
As soon as the dish starts bubbling, its ready...
Serve hot with buttery naan or parathas..

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