Ingredients
One chicken (cut into pieces, washed and wiped)
¾ cup Oil
½ tsp Cumin seeds (Jeera)
2 nos. Bay leaves (tej patta)
6-8 dried Red chilies
1 tsp Garam masala
2 cup chopped Onion
1 tbsp Ginger Garlic paste
1&½ tbsp chopped fresh Coriander
1 tsp Turmeric powder (Haldi)
1 tbsp Coriander powder (dhaniya)
1 tsp red Chilly powder and salt-to taste
Ingredients
18
Count
18
Count
Nutrition
280
Calories
280
Calories
Total Time
45
Minites
45
Minites
Serves
5
People
5
People
Directions
- First of all wash the chicken thoroughly and set it aside for extra water to drain.
- Now heat oil in kadhai/degchi, add cumin, bay leaves, and dried red chilies, when the cumin begins to splutter, add garam masala, onion and sauté for 7-8 minutes over medium flame till onions are a little soft.
- Once done add ginger garlic paste, all powdered masalas, chicken, salt and sauté over high heat till chicken turns opaque. After that lower the flame to low and cook till tender and fat separates.
- Add water to the consistency of the gravy you want and bring it to a boil and simmer till the gravy thickens.
- Our Dhaba Murg is ready. Garnish with chopped coriander and serve with hot Tandoori Roti / Nan / bread of your choice.