MURG HIGHWAY

Chicken curry served in Highway side open restaurants in Northern India.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
 
Recipe Ingredients:


1 whole chicken, cut into10 pieces (approx. 800 grams)
250g onion, chopped
5 large tomatoes, finely chopped
1tbsp garlic-ginger paste
2tsp cumin seeds
1tsp coriander seeds
1tsp black pepper corns
2 black cardamoms
1tsp dry fenugreek leaves (kastoori methi)
1tsp turmeric powder
1tbsp coriander powder
1tsp red chili powder
2 dried red chilies
1 bay leaf
1tsp garam masala
4tbsp refined vegetable oil
Salt to taste
400ml water
2tbsp finely chopped coriander
 
 
Recipe Method:


Dry roast 1tsp cumin seeds, the dried red chilies, black cardamoms, coriander seeds and pepper corns till brown and fragrant. Coarsely grind the spices.  Heat oil and add 1tsp cumin and the bay leaf. When the cumin begins to splutter, add the onions. Sauté until the onions have softened. Add the garlic-ginger paste, turmeric powder, coriander powder, chili powder, and salt. Sauté for 1minute and add the tomatoes. Sauté till the masala is well cooked and oil separates out on the sides.
 
Add the chicken and stir well. Cook for 4-5 minutes. Boil the water and pour
over the chicken. Cover and simmer for 10 minutes. Remove the lid and add the roasted spices. Cook till the gravy has reduced to almost high. This might take 5-6 minutes on high flame. Broil the dry fenugreek leaves on a hot griddle and crush over the curry. Garnish with chopped coriander and serve hot.
In the roadside Dhaba, you might get this with an added dollop of fresh home made butter on top!

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Author of the Recipe: reetika varshney

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