Recipe: Dhania Murgh

Relish the taste of Dhania Murgh with this home made recipe.

Ingredient

CHICKEN WHOLE (CUT INTO 8Pcs.)
OIL 100gm.

WHOLE GARAM MASALA

BAYLEAF 01no.
BLACK CARDAMON (BADI ELAICHI) 01no.
CUMIN SEED (JEERAS) 05gm.
BLACK PAPER (KALI MIRCH) 01gm.
CINNAMON STICK (DALCHINI) 01stick
CARDAMON (SAMLL ELACHI) 05nos.
MACE (JAVATRI) 02nos.
CLOVE (LUNG) 03nos.

CORRIENDER PODWER ( DHANIA Pd.) 050gm.
GINGER, GARLIC PASTE 75gm
KASMIRI MIRCH 015gm.
TARMARIC POWDER (HALDI) 005gm.
SALT To Taste
YELLOW CHILLY POWDER 010gm.
YOGARD (DAHI) 250gm.
TOMATO PUREES 400gm.
KAJU PASTE 250gm.
BROWN ONION PASTE 150gm

Procedure

Heat oil a pan add bay leaf, badi elaichi, G/G Paste fry for few seconds.

Add cut chicken, fry for few minutes.

Add Now add Dhania pd., Kashmiri pd., Chopped Masala Paste, Tomato puree,

Dahi stir and boil till chicken is done / cooked.

Served hot with tandoori roti or Nan of your choice bread & rice.

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