Murg Nawabi

Published under: Chicken

1 kg Chicken
2 medium sized Onions
1 inch piece Ginger
1 1/2 tsp Cumin seeds
10 Cloves
10 Cardamoms
10 cloves Garlic
10 Peppercorns
1 1/2 Red chilli powder
1 inch stick Cinnamon
1 tbsp Tomato puree
1 tbsp Curd
1 1/2 tsp Coriander powder
1/2 tsp Turmeric powder
4 tbsp Oil
Salt to taste

1. Grind together onion, garlic and ginger.
2. Heat oil in a pan. Add the cumin seeds, cardamoms, cinnamon, cloves and peppercorns. Toss in the chicken pieces and fry till brow. Remove from the pan and keep aside.
3. In the same pan heat 1 tbsp oil and fry the onion-ginger-garlic paste till light brown.
4. Add coriander, turmeric and chilli powder.
5. Add curd and tomato puree. Stir for a minute or two. Drop in the browned chicken pieces along with the spices and cook on low heat until the chicken is tender.
6. Serve hot with paratha or naan.


sarosh March 16, 2011 - 10:33 am


versha December 3, 2010 - 6:26 am

good recipe


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