Mahi Murgh

Ingredients list for Mahi Murgh

• 500 grams Boneless chicken cut into 1 inch pieces
• 2 tablespoons Coriander seeds
• 1 tablespoon Cumin seeds
• 2 tablespoons Raw peanuts
• 2 tablespoons Sesame seeds (black)
• 1 tablespoon Poppy seeds (khuskhus/posto)
• 1 tablespoon Desiccated coconut
• 3 tablespoons Oil
• 3 medium Onions finely chopped
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1 1/2 cups Water
• 1/4 teaspoon Turmeric powder
• 1/4 teaspoon Red chilli powder
• to taste Salt
• 4 teaspoon Tamarind pulp
• 1 tablespoon Jaggery (gur) grated

Method

1. Dry roast coriander seeds and cumin seeds in a non stick pan. Add peanuts, sesame seeds, poppy seeds and roast till fragrant. Add desiccated coconut and roast for 1 minute more. Heat oil in another non stick pan, add onions and sauté till lightly browned. Add ginger and garlic pastes and sauté.
2. Cool the roasted spices slightly and grind to a smooth paste with ½ cup water. When the onion-garlic-ginger mixture browns, add chicken, turmeric powder, red chilli powder and salt and mix well. Add the ground masala and 1 cup water. Mix well. Add tamarind pulp, jaggery and mix well. Cover and cook till the chicken is completely cooked. Serve hot.

Nutrition Info