Published On : Sat, Feb 9th, 2013
Food & Drinks / How to / Recepies | By Nagpur Today Nagpur News

Patiyala da Murg

Ingredients

Chicken cut into 4 pieces on the bone

800 grams

Coriander seeds

2 tablespoons

Cumin seeds

1 1/2 teaspoons

Cinnamon

1 inch stick

Cloves

4-5

Green cardamoms

4-5

Black cardamoms

2-3

Black peppercorns

1 tablespoon

Salt

to taste

Red chilli powder

2 teaspoons

Yogurt

1/4 cup

Garlic paste

1 tablespoon

Ginger paste

1 tablespoon

Oil

4 tablespoons

Onions,grated

4-5 medium

Dried red chillies

2-3

Tomato puree

3-4 tablespoons

Turmeric powder

1/2 teaspoon

Green chillies

3-4

Method
Dry roast coriander seeds, cumin seeds, cinnamon, cloves, green cardamoms, black cardamoms and black peppercorns till fragrant. Set aside to cool.

Place the chicken in a bowl, add salt, red chilli powder and yogurt and mix well. Add garlic paste and ginger paste and mix again and keep in the refrigerator to marinate for 15-20 minutes.

Heat oil in a non-stick pan. Add onions and sauté till well browned.Coarsely grind the roasted spices with dried red chillies.Add tomato puree, turmeric powder and broken green chillies to the onions in the pan. Mix well and sauté for 3-4 minutes.

Add the marinated chicken and mix well. Add ½ the spice powder and mix well. Add 2-3 tbsps water and mix again. Cover and cook till the chicken is done.

Add the remaining spice powder and mix well, cover and cook on low heat for 10 minutes. Remove from heat and let it stand for a few minutes before serving.

Serve hot.