Murgh shakooti
Ingredients
- Chicken (cut into 12 pieces) 1 kg
- Cloves 6
- Black pepper 10
- Button red chilies 20
- Cinnamon 1 inch piece
- Oil ½ cup
- Ginger garlic paste 1 tbsp
- Coriander seeds 1 tbsp
- Turmeric ½ tsp
- Green cardamom powder ½ tsp
- Fenugreek seeds ½ tsp
- Coconut 2 tbsp
- Brown onion ground 3 tbsp
- Lemon juice 4 tbsp
- Salt 1 ½ tsp
- Cumin seeds 1 ½ tsp
- Poppy seeds 1 ½ tsp
Method
- Dry roast 1 tbsp coriander seeds, 1 ½ tsp cumin seeds, 1 ½ tsp poppy seeds, 2 tbsp coconut, ½ tsp fenugreek seeds, 10 black pepper, 6 cloves and 1 cinnamon stick. Grind finely. Separately grind 20 soaked button red chilies, heat ½ cup oil, add 1 tbsp ginger garlic paste, ½ tsp turmeric, 1 ½ tsp salt, ground red chili paste with roasted and ground Masala, fry well adding little water, add 1 kg chicken, fry till oil separates. Add 1 cup water, cover and cook till chicken is tender. Lastly add ½ tsp ground cardamom, 4 tbsp lemon juice and 3 tbsp ground brown onion. Cover and simmer for 5 minutes.
Comments