Murgir Roast (Chicken Roast)
Prep Time:
15 Minutes
Cook Time:
18 Minutes
Ready In:
35 Minutes
Chicken - 2
Chopped onions - 1 cup
Yogurt - 4 tablespoons
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Coriander powder - 2 teaspoons
Jaitri (mace) powder - ¼ teaspoon
Cardamom - 5 to 6
Cinnamon - 3 to 4 small pieces
Sugar - 1 teaspoon
Kewra - 2 tablespoons
Green chili - 5 to 6
Salt - 2 teaspoons
Oil - 1 cup
Cut the chickens into 4 pieces. Clean and rinse the pieces thoroughly.
Fry the chicken lightly in a little bit of oil and keep aside.
Mix the yogurt, ginger, garlic, coriander, jaitri and salt in a bowl.
Marinate the chicken in this mix for 10 minutes.
Heat the rest of the oil in a non-stick pan and brown the onions.
Keep aside some of the fried onions, and add the chicken, cardamom and cinnamon to the pan.
Cook over medium heat for 3 to 4minutes until the water dries up.
Add 1 more cup of water and cover over low heat.
After another 4 to 5 minutes, gently stir in the green chili, kewra, sugar and the fried onions. Keep the pan covered.
Cook for 5 to 6 more minutes until the gravy thickens and chicken is cooked.
Turn off the heat and serve hot.


Fix this post |Report post |unknown source

6Scoops Keyboard Shortcuts

Click anywhere to close