Malai murghi
Ingredients:
- Chicken breast 2
- Coconut milk 1 cup
- Taiz patta 1
- Dry red chilies 2-3
- Green cardamom 4-5
- Fresh cream ¼ cup
- Coriander powder 1 tsp
- Red chili powder 1 tsp
- Desiccated coconut 1 tbsp
- Almonds powder 2 tbsp
- Ginger garlic paste 2 tbsp
- Finely chopped coriander 2 tbsp
- Oil 3 tbsp
- Salt to taste
Method:
- Fry 1 tbsp desiccated coconut and 2 tbsp almonds powder and keep aside.In wok heat 3 tbsp oil, add 2 tbsp ginger garlic paste, 4-5 green cardamom, 1 taiz patta and 2-3 dry red chilies and sauté for 1-2 minutes. Then add chicken and cook till it changes the color.
- Lower the flame add 1 cup coconut milk, ¼ cup fresh cream, 1 tsp coriander powder, 1 tsp red chili powder, salt to taste and ½ cup of water.Cover the pan and cook it for 8-10 minutes.
- Remove the lid and cook fro few more minutes. As the gravy thickens, add 2 tbsp finely chopped coriander leaves and pour it in a dish.Sprinkle with almonds powder and desiccated coconut.
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