Divine Murgh Do Pyaaza


murgh do pyaaza - noorsrecipes

Ingredients

  • Chicken – 500 gms
  • Onion thinly sliced – 1 large
  • Tomato – 1 large
  • Ginger garlic paste – 11/2 tsp
  • Yogurt – 1/4 cup
  • Turmeric powder  – 1/4 tsp
  • Red chili powder  – 1 tsp
  • Kashmiri red chili powder – 1/2 tsp
  • Coriander powder  – 1tsp
  • Cumin powder – 3/4 tsp
  • Garam masala powder  -1/4 tsp
  • Coriander leaves (finely chopped)  – 2 tbsp
  • Cream – 2 tbsp
  • Shallots – 15
  • Mint leaves – 15-20
  • Green chilies slit  – 3
  • Kasoori methi – 1/2 tsp
  • Oil  – 3tbsp + 1 tbsp
  • Salt as required

Method:

  • Wash the chicken thoroughly and marinate with 1/2 tsp ginger garlic paste, salt and 1/2 tsp red chili powder
  • Heat oil in a pan. Fry onions till golden brown. Meanwhile, dice the tomato
  • Blend the fried onions (oil drained from the onions and cooled), tomato, 1 tsp ginger garlic paste
  • Fry this paste well until the raw smell goes and oil separate
  • Add the marinated chicken and fry well
  • After sometime add  remaining red chili powder , Kashmiri red chili powder, coriander powder, turmeric powder, cumin powder ,garam masala powder and salt. Mix well until all the masalas are well incorporated
  • Whisk the yogurt and add it to the chicken and mix immediately
  • Once the chicken is cooked, add the coriander leaves and cream and cook for about 2 minutes

For seasoning

Peel the shallots and separate each layer. Heat 1 tbsp oil in a small pan. Fry the shallots, mint leaves, green chilies and kasoori methi for less than a minute.

Pour it over the chicken and serve immediately with Tandoori naan, Kulcha or Roti

Pepper & Lemon Chicken


Noorsrecipes - lemon chicken

Ingredients

  • Chicken – 500 gsm
  • Thinly sliced onions – 1 medium
  • Ginger garlic paste – 1 tsp
  • Slit green chillies – 3-4
  • Lemon – 1
  • Coriander leaves finely chopped – 2-3 tbsp
  • Black pepper powder – 11/2 tsp
  • Turmeric powder – a pinch
  • Oil – 2-3 tbsp
  • Salt – as required

 

Method

  • Heat oil in a kadai
  • Add the onions and fry till slightly brown
  • Add the chicken and ginger garlic paste and fry till the raw smell goes
  • Now add the green chillies, turmeric powder, pepper powder and salt. Mix well and fry for a minute
  • Add a little water and allow to cook till the chicken is tender
  • Once the chicken is cooked, add the lemon juice according to your desired tanginess and finely chopped coriander leaves
  • Mix well and cook for another 2 minutes. This is a semi gravy dish and goes well with dal, rice or roti

Lip-smacking Methi Murg


For all those who just can’t get enough of chicken, here is Methi Murg, delicious and simple recipe by Mum.

Have this lip-smacking dish with roti or rice.

Picture Courtesy: Mujahid Khaleel

Picture Courtesy: Mujahid Khaleel

Ingredients:
For marination :

  • Chicken – 500gms
  • Ginger garlic paste – 1 tsp
  • Curd – 2-3 tbsp
  • A little salt

For gravy:

  • Onion finely chopped- 1 large
  • Whole garsm masala- 2 cloves,2 cardamom 2 cinnamon
  • Bay leaf -1
  • Tomato (1finely chopped, 1 puree) -2 large
  • Ginger garlic paste – 1tsp
  • Kasoori methi – 2 tbsp
  • Chilli powder – 1tsp
  • Turmeric powder -1/2  tsp
  • Coriander powder – 1 tsp
  • Garam Masala powder – 1/4 tsp
  • Cashews – 2 tbsp
  • Cream – 3 tbsp
  • Green chillies – 4
  • Ginger jullienes – 1 tsp (optional)
  • Coriander leaves – few
  • Salt as required

Method:

  • Marinate chicken with ginger-garlic paste, salt and curd for 30 minutes
  • Heat oil in a kadai, add whole garam masala and bay leaf
  • After few seconds add finely chopped onion and fry till golden brown
  • Add ginger-garlic paste, fry, add chopped tomatoes and tomato puree
  • Fry till the oil separates and raw smell goes
  • When masala is done, add marinated chicken and cook for few minutes
  • Add chilli-coriander-turmetic-garam masala powders
  • Crush kasoori methi, add it to the chicken , mix well, cover and cook
  • Grind the cashews to a paste, add it to the chicken and cook for sometime
  • Now add cream, ginger-jullienes, slit green chillies, fresh corainder, and cook for a few more minutes untill the chicken is cooked
  • Serve with hot plain paratha or rice