Monday, March 12, 2012



 Bored of eating and making the same types of chicken gravies??Try making Murg Yakhni – spicy, refreshing gravy with a hint of mint!! An absolute favourite of me and my mom.

500 grams boneless chicken
1 cup curd
A cup of fresh coriander leaves
A sprig of mint
3 green chillies
2 tsp fresh ginger garlic paste
2 green cardamom
2 cinnamom sticks
2 bayleafs
3 blackpepper corns
2 onions sliced
3 large tomatoes chopped
1 tsp coriander powder
½ tsp garam masala powder
½ tsp shahi zeera powder
1 tsp tamarind pulp

In a blender,combine the coriander leaves,mint and green chillies.

Blend to a puree,add little water if necessary.

Marinate the chicken pieces in ginger-garlic paste,beaten curd and 4 tsp green chilly coriander puree.

Keep aside overnight or minimum 2 hours.

In a kadhai,heat oil and add cloves,green cardamoms,cinnamom sticks,bayleafs and blackpepper corns.

When fragrant,add sliced onions and fry till golden brown.

Then add the roughly chopped tomatoes.

Saute for 5 mins.

Add the marinated chicken pieces to the kadhai and the spice powders as well i.e coriander powder,shahi zeera powder,salt and garam masala powder.

Stir everything well.

Cook the chicken pieces in the masala till the pieces are cooked.

Well almost done add tamarind pulp and chopped coriander.

Cook for 2 mins more.

The Murg yakhni is ready!!

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