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Murgh Rasedaar Recipe
How to make Murgh Rasedaar
Chicken with a zingy gravy. Make the gravy as thick or thin as you like.
- Total Cook Time 50 mins
- Prep Time 10 mins
- Cook Time 40 mins
- Recipe Servings8
- Intermediate
Ingredients of Murgh Rasedaar
- 1 Kg Chicken- skinned and cut into pieces
- 1/4 cup Oil
- 1 tsp Garlic Paste
- 2 cups Onions, grated
- 1/2 cup Tomatoes, grated
- 1/2 cup Yogurt
- 2 tsp Garam Masala
- to taste Salt
- 1/2 tsp Turmeric Powder
- 2 tbsp Coriander Powder
- 1 tsp Chilli powder
- 2 tbsp Coriander Leaves, chopped
How to Make Murgh Rasedaar
HideShow Media1.
Heat the oil in a heavy-based saucepan. Add cumin seeds and bay leaves.
2.
When the seeds begin to splutter, add the onions, garlic and ginger. Saute over high heat till brown.
3.
Add the tomatoes and stir-fry till the fat separates, then add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.
4.
Cook till the fat separates, then add the garam masala, salt, turmeric, coriander powder and chilli powder. Mix well.
5.
Keeping the heat high, add the chicken pieces and stir till they look a little opaque. Add 1 1/2 cup of water and bring to a boil; lower the heat and uncover and simmer till the chicken is cooked through. Takes about 15 minutes.
6.
The amount of water added depends on the thickness of the gravy you want.
7.
Serve hot, garnished with chopped coriander leaves.