Friday, May 6, 2011

Murgh Bara Masala by Chef Shireen Anwar

Chicken                                                              1 kg
Yogurt                                                                 1 cup
Cashew nuts (kajo)                                          8
Whole red chilies (sabut lal mirch)               12
Desiccated coconut (sookha khopra)          1 tbsp heaped
Sesame seeds (til)                                          1 tbsp
Poppy seeds (khas khas)                              1 tbsp
Coriander seeds (sabut dhania)                  1 tbsp
White cumin seeds (safaid zeera)               1 tbsp
Saffron (zafran)                                                 1/4 tsp
Ginger garlic paste                                          3 tsp
Brown onion                                                      4 tbsp
Salt                                                                      1 1/2 tsp

 -      Roast together cashew nuts, desiccated coconut, sesame seeds, poppy seeds, coriander seeds, cumin seeds, and whole red chilies, grind finely,
-       Marinate chicken with roasted grounded Masala, ginger garlic paste and beaten yogurt for 30 minutes and mix well, also add in it ground brown onion.
-       Heat oil in a pan, add the marinated chicken, leave it covered for 30 minutes till chicken is tender and oil comes on top, add saffron and simmer for 5 minutes till done.

No comments:

Post a Comment