Sunday, March 21, 2010

Murgh Dilbahaar


* 2.5 lbs medium chicken pieces skin removed
* 1 cup plain yogurt
* To Grind
o 1.5 cups cut onion pieces
o 2 tbsp fresh chopped ginger pieces
* 1.5 tbsp Punjabi Garam Masala (Recipe below)
* 1 cup milk
* To Powder
o 1/4 cup cashew nuts
o 1/4 cup almonds
* 2 tbsp chopped Serrano peppers
* 1 tbsp red chilli powder (substitute ground cayenne)
* 1/2 tsp turmeric powder
* 4 tbsp oil
* Salt to taste
* A few strands of saffron
* 2-3 tbsp milk
* To garnish
o 1 tbsp Fresh cilantro
o 1 tsp cashews/almonds


Grind the onions and ginger in a food processor to form a smooth paste.

Powder the almonds and cashew nuts and stir into the cup of milk and keep aside.

Soak the saffron strands in 2-3 tbsps milk and keep aside.

Heat oil in a deep pan and fry the onion-ginger paste till all the water is gone, and the mixture starts to brown.

Add the chicken pieces and yogurt and mix well. Cook on medium high until all the liquid is gone and the chicken pieces starts to brown.

Add the chilli powder, turmeric powder, chopped pepper, salt and garam masala and stir well to combine. Fry for a minute and add the powdered nuts and milk mixture.

Cook over medium heat until the chicken pieces are tender and the sauce is thickened.

Add the soaked saffron along with the milk, and cook for 2-3 minutes more.

Garnish with chopped cilantro and nuts.

Serve hot with chapattis or rice.

Punjabi Garam Masala

* 1 tbsp Cardamom seeds
* 1 tbsp broken pieces of Cinnamon
* 1 tbsp cloves
* a pinch of ground nutmeg
* 3/4 tbsp cumin seeds
* 1 tbsp black peppercorns


Coarsely grind the above ingredients in a dry spice grinder or coffee grinder, or pound in a mortar and pestle

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