Chicken, Mutton and Lamb

Murgh Bemisal

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Ingredients:
Chicken – 600 gms, boneless
Minced Lamb – 150 gms
Oil – 1 cup
Black Cardamoms – 2
Green Cardamoms – 2
Cloves – 3
Mace – 2 blades
Cinnamon – 1 one inch stick
Bay Leaf – 1
Ginger Garlic Paste – 1 tblsp
Onions – 2, medium, chopped
Garam Masala Powder – 3/4 tsp
Cumin Powder – 3/4 tsp
Meat Masala Powder – 3/4 tsp (available in supermarkets)
Red Chilli Powder – 3/4 tsp
Salt – 1 tsp
Tomato Puree – 3/4 cup
Butter – 2 tblsp
Cream – 1/2 cup
Coriander Leaves – 2 tblsp

Method:
1. Cut the chicken into 8 pieces and keep aside.
2. Heat oil in a heavy pan and add the whole spices and bay leaf.
3. Stir for 2 minutes.
4. Add the ginger garlic paste and saute for a few seconds.
5. Add the onions and saute till golden brown.
6. Add the masala powders and salt.
7. Stir again for a few seconds.
8. Add the lamb mince and saute till it turns white.
9. Add chicken pieces.
10. Mix well.
11. Cook for 7 to 8 minutes till chicken is almost tender.
12. Add the tomato puree.
13. Cover pan and cook for 3 to 4 minutes.
14. Add butter and stir for 1 to 2 minutes.
15. Add cream and remove from heat.
16. Garnish with coriander leaves.
17. Serve hot.

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