Dry Rajasthani chicken preparation (Sabut Murg) recipe
ingredients
1 Chicken, medium-sized, cleaned
3/4 cup (150 ml) 5 fl oz Vegetable oil
2 Onions, finely sliced
1 1/2 Garlic (lasan) pods, ground to a paste
1 Ginger (adrak), 2 inch piece, ground to a paste
4 tsp (8 g) Red chilli powder
4 tsp (6 g) Coriander (dhaniya) powder
Salt to taste
1/2 tsp (1 g) Turmeric (haldi) powder
3/4 cup (150 ml) 5 fl oz Vegetable oil
2 Onions, finely sliced
1 1/2 Garlic (lasan) pods, ground to a paste
1 Ginger (adrak), 2 inch piece, ground to a paste
4 tsp (8 g) Red chilli powder
4 tsp (6 g) Coriander (dhaniya) powder
Salt to taste
1/2 tsp (1 g) Turmeric (haldi) powder
method
1. Prick the chicken all over with a fork.
2. Heat the oil in a pan; fry the onions till they become brown.
3. Add the ginger-garlic pastes and fry till the oil separates.
4. Add all the dry spices and the chicken. Stir-fry the chicken for a few minutes.
5. Cook covered on low heat, till the chicken is fully done. Add a little water if required, to avoid the chicken from stiching to the bottom of the pan.
6. Once the chicken is done, cook uncovered to dry the excess liquid. Serve hot.
2. Heat the oil in a pan; fry the onions till they become brown.
3. Add the ginger-garlic pastes and fry till the oil separates.
4. Add all the dry spices and the chicken. Stir-fry the chicken for a few minutes.
5. Cook covered on low heat, till the chicken is fully done. Add a little water if required, to avoid the chicken from stiching to the bottom of the pan.
6. Once the chicken is done, cook uncovered to dry the excess liquid. Serve hot.
serving amount
serves 4
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more information
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