Ingredients
-
450
-
2
-
2
-
3
-
1
-
1
-
2
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Kasoori Murg Makhani,I didn’t know what to call this chicken curry, just coined the name as it has a distinctive kasoori methi aroma. It’s one dish you can make in a Jiffy. Goes well with Roti, Paratha, Porotta, Naan, Steamed rice, Zeera rice, or even Pulao.,I didn’t know what to call this chicken curry, just coined the name as it has a distinctive kasoori methi aroma. It’s one dish you can make in a Jiffy. Goes well with Roti, Paratha, Porotta, Naan, Steamed rice, Zeera rice, or even Pulao.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Finely Chop the Onions, Finely Grate or Puree Together the Ginger and Garlic, Grate Finely or Puree the Tomatoes, Beat the Yogurt and Set Aside All of These. |
|
2
Done
|
Cut the Chicken Breast Into Bite Size Pieces and Set Aside. |
|
3
Done
|
in a Thick Bottomed Pan Heat 2 Tbsp Oil, (you May Adjust the Amount of Oil According to the Quantity of Onions- We Need to Saute the Onions Till They Are Golden Brown) Add the Onions and Saute Till Golden Brown. |
|
4
Done
|
Now Add the Beaten Yogurt and Stir Continuously to Avoid Curdling of the Yogurt. Stir Till the Liquid Is Evaporated and Isn't Runny Anymore. |
|
5
Done
|
at This Point Add the Ginger Garlic Paste, and All the Masala Powders and Salt and Keep Stirring on Low Flame For a Minute or So. |
|
6
Done
|
Now Stir in the Tomato Puree and Cook Till Oil Separates from Sauce. |
|
7
Done
|
Stir in the Chicken Cubes and Cover and Cook Till Well Done. |
|
8
Done
|
Finish Off With Crushed Kasoori Methi (toasting the Leaves Lightly on a Griddle Helps in Bringing Out the Flavours and Assists in Proper Crushing Between Your Palms). |
|
9
Done
|
If You Find the Curry a Bit Too Tangy Add a Few Grains of Sugar and Some Cream to Balance It Off. |
|
10
Done
|
Adjust the Consistency Accordingly. Viz. For Breads You Would Want the Curry to Be Thicker While For Rice Items a More Runny Gravy Would Be More Apt. |
