Murghi Ka Salan


Chicken               ½ kg
Potatoes                   ½ kg
Bay Leaves                   2
Green Cardamoms           2
Green Chilies              4
Cardamoms                 4
Onions             250 gms
Ghee                 250 gms
Yogurt              475 gms
Black Peppper corns      1 tsp
Nut meg , Mace         1 tsp
Black Cumin Seeds      1 tsp
Salt                 1tsp
Red Chili Powder          1 tsp
Ginger Garlic Paste     1 tbsp
Kewra  Essence         1 tbsp
Finely Chopped Ginger  1 tbsp
Coriander Powder      2 tbsp
Garam Masala Powder       2tbsp

•    In a pan, heat ghee add potatoes fry and take it out.
•    Now in the same ghee add onion fry and take it out.
•    Add chicken, cdoriander powder,red chili powder,salt, Ginger agrlic paste, cumin seeds and leave it for half an hour.
•    After this, heat ghee add masala chicken, cover it and cook for half an hour.
•    When chicken are tenders add onion and potatoes crumbs and fry.
•    Add water and cook for half an hour.
•    After this, add bay leaves, cardamoms, nut meg , mace and cook further for half an hour.
•    In the end, removes from the stove add kewra essence, finely chopped ginger, green chilies and serve.

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