Irani style chicken cooked with onion seeds (Murg Kalonji) recipe
ingredients
700 g Chicken, skinned, cut into 8 pieces
1/2 cup (100 g) 3 1/2 oz Ghee /Vegetable oil
4 Onions, medium-sized, chopped, pureed
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (iasari) paste
4/12 g Green chillies, evenly chopped
4 Tomatoes, medium-sized, pureed
1 tbsp (30 g) 1 oz Yoghurt (dahi)
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (1 1/2 g) Cumin (y'eera) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 1/4 tsp (2 1/2 g) Onion (kalonji) seeds
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee /Vegetable oil
4 Onions, medium-sized, chopped, pureed
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (iasari) paste
4/12 g Green chillies, evenly chopped
4 Tomatoes, medium-sized, pureed
1 tbsp (30 g) 1 oz Yoghurt (dahi)
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (1 1/2 g) Cumin (y'eera) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 1/4 tsp (2 1/2 g) Onion (kalonji) seeds
Salt to taste
method
1. Heat the ghee / oil in a pan; add onion puree and fry until translucent. Add the ginger and garlic pastes and green chillies. Fry until dark brown. Add the tomato paste and yoghurt and cook until a thick consistency is obtained.
2. Add the red chilli powder, turmeric powder, cumin powder, and coriander powder. Stir, add the chicken with the onion seeds, and salt. Stir for 2 minutes; add water and cook until the chicken is tender and the masala is thick.
2. Add the red chilli powder, turmeric powder, cumin powder, and coriander powder. Stir, add the chicken with the onion seeds, and salt. Stir for 2 minutes; add water and cook until the chicken is tender and the masala is thick.
serving amount
serves: 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
