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Murgh Saunf Kasoori

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I had a long break from the kitchen thanks to our Greek Vacation and wanted to get back there badly! Also, the craving for a desi style chicken curry was getting stronger each day! Even though we loved all the Greek food during our vacation but as you know our true love for Indian food is unparalleled!

I loved the colour of Ms. Mona Malik‘s original recipe posted on Sikandalous Cuisine and had saved it for future. We came back from our vacation and wanted to make something easy and desi so decided to make this! This came out absolutely delicious; was quite spicy, tangy and flavourful. Do give it a shot folks. (I made some minor changes to her recipe – no cloves or cinnamon, double the saunf and red chilly powder, used tomato paste instead of the puree and cooked this in a pan).

Ingredients:

Chicken – 1 kg (cut into bite sized pieces)

For the marinade:

Lemon juice – 1 tbsp
Salt – 2 tsp
Turmeric powder – ½ tsp
Red chili powder – 1 tsp

For the curry:

Bay leaves – 2
Cumin seeds – 1 tsp
Green cardamoms – 2
Onions – finely sliced, 3 large
Garlic paste – 2 tsp
Ginger past – 2 tsp
Saunf/Fennel seeds – 2 tsp
Tomato paste, packaged – 3 tbsp
Red chili powder – 1 tsp
Kashmiri Chili powder – 1 tsp
Coriander powder – 1 tsp
Kasoori Methi/Dried Fenugreek powder – 1 tbsp
Salt – 2 tsp
Oil – 2 tbsp
Water – 2 cups

Method:

1. Mix in the lemon juice, salt, turmeric, red chili powder in a bowl. Add the chicken pieces and rub the marinade well over the chicken pieces. Cover the bowl and let the chicken marinate for almost 2-3 hours.

2. Heat oil in a pan. Add bay leaves, cumin seeds and green cardamoms.

3. When they start sizzling, add in the onions. Bhunno the onions till they get golden brown. Now add the garlic & ginger paste, fennel seeds and bhunno well for 4-5 minutes.

4. Now add the tomato paste, both chili powders, coriander powder and bhunno till the oil separates.

5. Add the marinated chicken and kasoori methi. Bhunno for about 7-8 minutes till the chicken starts to brown. Add 2-3 cups of water and stir.

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6. Close the pan and cook till chicken is tender and starts falling off the bone.

7. Check the consistency of the curry and seasoning. Adjust as per your liking.

8. Keep the chicken covered till serving time. Serve with tawa rotis and steamed rice.

9. Thanks Ms. Mona Malik first and me later.

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

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