Murgh Ki Chaap Recipe

Murgh Ki Chaap Recipe

Ingredients:

• 7 chicken legs
• 2 teaspoon caraway seeds
• 1 tablespoon garlic paste
• 1/2 cup hung curd
• 2 cup onion
• 1 teaspoon powdered black pepper
• 1 tablespoon clove
• 2 tablespoon chilli powder
• 1 1/2 tablespoon garam masala powder
• 1 1/2 tablespoon poppy seed paste
• kewra essence as required
• 1 cup chopped tomato
• 1 tablespoon ginger paste
• 4 tablespoon vegetable oil
• 3 bay leaf
• 1/2 cup coconut milk
• 1 tablespoon fresh cream
• 1/4 teaspoon powdered cinnamon
• salt as required
• 1 teaspoon rose water
• 1/2 tablespoon turmeric

Recipe :

• Step 1

  To make this recipe, wash the chicken leg pieces properly under running water and marinate them in ginger garlic paste for an hour.

• Step 2

  Place a pan over medium flame and heat oil in it. Once the oil is heated add caraway seeds, bay leaf, cloves, cardamom and saute for a few seconds. Add onion and fry until they become translucent. Then add ginger garlic paste and saute until the moisture evaporates.

• Step 3

  Next, add chopped tomatoes along with red chilli powder, turmeric powder, poppy seeds paste, one tablespoon hung yoghurt and salt. Mix them well and cook for 2 minutes until the gravy becomes thick.

• Step 4

  Add garam masala powder and water. Stir them well and cook for 3 minutes. Meanwhile, heat oil in another pan and fry the marinated chicken one by one.

• Step 5

  Now, add the fried chicken in the gravy and boil. Add coconut milk and cook for an hour. When the chicken leg pieces are cooked sprinkle garam masala powder. Add fresh cream and rose water. Serve hot.