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Tuesday, June 26, 2012

Murg Hare Masale

It is another traditional Hyderabadi delicacy. Chicken in thick and rich green gravy with an overwhelming aroma of mint and coriander leaves. It’s again a must taste for everybody.


1.Chicken-1 kg(cut into 12 pieces)
2.Thick Curd-½ cup ( beaten )Strain the excess water using a cotton cloth.
3.Onions-3, sliced fine and fried crisp 
4.Ginger garlic paste-1 tablespoon(Equal quantities)
5.Cashewnuts- A handful
6.Cinamon(dalchini)-2 pieces
7.Black pepper- ¼  tsp
8.Green cardamom-4 pc
9.Cumin seeds(Jeera)-1 tsp
10.Coriander seeds-1 tsp
11.Green chillies- 4-5
12.Coriander leaves-1 small bunch
13.Mint leaves(Pudina)-1 small bunch
14.Fresh Cream-2 tbsp
15.Turmeric powder(haldi)-¼ tsp
16.Pure Ghee/Oil-3 tbsp
17.Salt to taste 


1.Powder the following altogether :Cinnamon, cardamoms,cumin seeds,coriander seeds.
 2.Grind the following to a fine paste separately: Green chillies, Mint,Coriander leaves, cashewnuts and     fried onions.
3.Wash and drain the chicken.Add ginger garlic paste,mint paste,coriander paste,green chillies paste and curd.Mix all well.
4.Put it inside a refrigerator for atleast 30 mins.
5.Heat the ghee in a pan/kadai and add the chicken. Fry till the ghee separates, then add salt to taste and haldi.
6.Fry for another 3-4 minutes.Add 1 ½  cups of  warm water.
7.Cook till the chickens are almost done.
8.Add powdered masala, cashewnut paste and cream and put the Gas in simmer till done. 
9.The gravy should be rich and thick


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