Banjara Murgh
Ingredients
- 1 1/8 pounds chicken
- 2 tablespoons mustard oil ⓘ
- 1 onions large, - sliced ⓘ
- 1 tomato sliced
- 4 whole green chillies ⓘ
- 1 bay leaf ⓘ
- 3 pieces mace ⓘ
- 1 black cardamom
- 3 green cardamom
- 1 stick cinnamon
- 10 black peppercorns ⓘ
- 1 tablespoon garlic paste ginger-, or you can crush them
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder ⓘ
- 1/2 teaspoon turmeric powder ⓘ
- 1 teaspoon chilli powder ⓘ
- 4 tablespoons curd hung
- salt to taste ⓘ
Instructions
- Wash and clean the Chicken pieces and keep aside.
- Grind the mace, green cardamom, cinnamon, black cardamom, black peppercorns together to make the garam masala.
- You can crush the ginger and garlic separately and keep aside. But if you want to use ginger garlic paste , you can use it.
- In a Pan add the chicken pieces along with the sliced onions, tomatoes, bay leaf, ginger garlic paste, coriander powder, cumin powder, turmeric powder, salt, chilli powder, green chillies , mustard oil and hung curd. Mix well with your hands.
- Now put this pan covered on a slow heat for minimum 20 to 25 mts or till chicken becomes tender and the gravy thickens.
- Garnish with freshly ground Garam Masala and serve hot.
Nutrition & Diet Analysis (per serving)
743
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).