Kashmiri Murgh Masala.
Kashmiri Murg Masala
Kashmiri Murg Masala
Kashmir is the northernmost state of India and this is nothing but chicken made by the people of that state in their unique spices. So Kashmiri murgh masala is nothing but chicken in spices Kashmiri style. Like most Indian chicken dishes, this dish also is made with curd/ yoghurt. This is easy to make and the ingredients are easily available all over the world. If they are not available in a store nearby you then you can easily order them on Ebay or Amazon. Again the aroma of this dish is unique and gives a distinct flavor of Kashmiri cuisine. Make sure that all ingredients should be fresh to get the taste of this dish.
- Chicken: 1 kg.
- Tomatoes: 2 chopped.
- Cheshew Nuts: 2 Tbsp.
- Ghee: 2 Tbsp.
- Yoghurt: ½ cup, beaten.
- Onion: 1 cup sliced.
- Fresh Ginger: 1 inch piece.
- Green cardamom pods: 6
- Aniseeds: 2 Tsp.
- Garlic: 6 cloves.
- Red Chili Powder: 1 tsp
- Raisins: 10.
- Coriander leaves: Chopped.
- Mint leaves: chopped.
- Salt: To taste.
- Take a heavy base pan and heat oil.
- Add onions in the oil and sauté till they are translucent.
- Now add garlic and ginger and sauté till onions turn light brown.
- Turn heat to medium.
- Now add chicken and cook for 15 to 20 minutes.
- While chicken is being cooked, put chasew nuts, aniseeds, cardamom in a grinder and make a paste. Use little water if required.
- Add yoghurt and red chili powder.
- Add tomatoes.
- Now cook for a couple of minutes and add the cardamom, chashew nut paste. Mix well.
- Now stirring after every couple of minutes, cook for another 20 minutes or so, till chicken is cooked and is tender.
- Garnish with coriander and mint leaves.
- Sprinkle raisins on it.
- Serve hot with roti, paranthas or naan.
Kashimri Murg Masala
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