Tamatar murg

TAMATAR MURG

tamatar murg

INGREDIENTS

  • Chicken with bones – ½ kg
  • Onion sliced thinly – 1 big
  • potato – 1 big [ chop into big cubes ]
  • Ginger garlic paste – 1 tbsp
  • Ripe tomatoes – 2 or 3 [ not sour ]
  • Garam masala pwdr – 1 tsp
  • Few whole garam masala – jeera ,1clove , 1cardamom ,1 small piece of cinnamon ,1 bayleaf
  • Coriander pwdr – 2 tsp
  • Chilli pwdr – 1 or 1 ½ tsp or as per taste
  • Coriander pwdr – ½ tsp
  • Ghee + oil – 1 tbsp
  • Curd – ½ cup fresh not sour
  • Finely chopped coriander leaves for garnish
  • Whole green chilli – 2
  • Salt to taste

PREPARATION

Clean ,wash ,rinse and chop the chicken .

METHOD

Heat oil + ghee ,add whole garam masala and let it splutter .[ don’t burn]

Add onion and fry till golden brown .

Add ginger garlic paste and fry till raw smell leaves .

Add tomatoes + salt and fry till oil separates .

Add chilli pwdr + coriander pwdr + garam masala pwdr + turmeric and fry .

Add chicken + potato and mix well .

Stir fry for 2 mins .

Cover and cook for 10 mins on medium flame .[ the chicken will sweat ]

Add curd, mix well and simmer for more10 –12 mins.[ you can add ¼ cup water also ]

Once done mix well and garnish with coriander leaves .

Serve with rice or any Indian bread .goes well with pav .

NOTE

  1. The chicken gets cooked in its own + tomatoes juice .
  2. Potato is optional but potato cooked in non veg gravy tastes yum.
  3. No need to add much water .
  4. Don’t use sour tomato or curd .
  5. You can garnish with little kasoori methi.
  6. Cooking time depends upon the size of the chicken pieces .

for more recipes click on the names below :-

  1. What to cook for breakfast ?
  2. Clear chicken soup
  3. Mutton nawabi korma
  4. Fish burji
  5. Easy prawns masala
  6. Paya curry recipe

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