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Post # 1
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Join Date: 28 Nov 2010
Location:  Saudi ArabiaPosts: 28 |
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hyderabadi murghi ka khorma |
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Chicken Curry
Ingredients: (serves 8) 2kg Chicken pieces 500gms Natural yoghurt 100gms Coconut 1Kg Onion 2tsp Garam Masala 1/2tsp Pepper powder 100gms Ginger-garlic paste 50gms Fresh green chillies 1tsp Turmeric powder (Haldi) 2tsp Coriander powder 300gms Cooking oil 1 Cup water - A sprig each of coriander and mint - Salt to taste Method: Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste. Fry onions until golden brown and then add the marinated chicken pieces. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes. Then add the desiccated coconut, pepper powder, chopped coriander and mint leaves. Cover and allow to cook for 15 minutes. Beat served with fresh parathas or roti. |
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