MURG YAKHNI

MURG YAKHNI

 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.

 

 INGREDIENTS:

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

Salt

Oil

METHOD-

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!!

INDIAN FISH CURRY

INDIAN FISH CURRY

 Whenever I have some fresh coconut at home,I know I got to make fish curry.Making fish curry is so quick and easy,it does not take much time at all and plus lucky me I got a fish market at walking distance from my home which gives me the best fresh produce.

INGREDIENTS-

250 grams boneless fish pieces

½ cup fresh grated coconut

3 dry red chillies

8 black pepper corns

1 ½ onion

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tbsp fresh ginger garlic paste

½ tsp kashmiri red chilli powder

1 tomato

½ tsp tamarind

Pinch of sugar

3 tbsp chopped fresh coriander

Salt

Coconut Oil

Water for gravy

METHOD-

Marinate the cleaned fish pieces in salt,turmeric,cumin powder,coriander powder,ginger garlic paste and red chilli powder for atleast 30 mins.

Meanwhile,In a blender add the coconut,dry red chillies,peppercorns and ½ onion roughly chopped.

Blend till a smooth paste.

In a pan,heat coconut oil and add 1 finely chopped onion.Saute till it turns a little golden brown.

Then,add the finely chopped tomato and the blended paste.

Sauté till oil seperates from the mix.

Then,add tamarind paste,salt,sugar and water for gravy.

Simmer and then finally add the marinated fish.

Cover and cook for another 10 mins.

Then,add the fresh chopped coriander.

The curry will be thick in consistency.