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Tuesday, 11 September 2012

INDIAN DISH!


A RAJASTHANI DELIGHT!!

MURG KA MOKUL

Chicken breast (boneless)              2pcs
Clarified butter                              30gms
Sliced onions                                70gms
Ginger garlic paste                         20gms
Yogurt                                          200gms
Turmeric powder                           ½ tspn
Red chili powder                            ½ tspn
Salt                                                 to taste
Cardamom powder                         1gm
Fresh cream                                    20ml
GARNISH:  slivers of toasted almonds
Preparation: cut chicken breast into neat strips. Heat ghee, sauté onions till golden. Add ginger garlic paste, stir for a minute. Add in turmeric, red chili and coriander powder. Stir for 30seconds. Add in beaten yogurt, stir till fat separates. Add in chicken, salt and stock. Cover and cook over slow fire for 15minutes. Finish with cream and cardamom powder.



 Garnish with almonds and serve with hot paranthas.


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