Shahi murg masala creamy and spicy authentic flavor Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
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Here is the best “Shahi murg masala creamy and spicy authentic flavor” recipe we have found until now. This will be smell and look delicious.
Ingredients of Shahi murg masala creamy and spicy authentic flavor
- Take 500 gram of chicken pieces.
- Prepare 3 of medium size onion finely chopped.
- Take 2 inch of ginger crushed.
- Make ready 8 of garlic pods finely crushed.
- It’s 10 of cashew nut.
- Prepare 11/2 tbsp of musk melon seeds.
- Take 2 tbsp of finely chopped green coriander leaves.
- It’s 11/2 tsp of red chilli powder.
- You need 1 tsp of turmeric powder.
- You need 1 tbsp of garam masala powder.
- Take 1 tsp of coriander powder.
- Prepare 1/2 tsp of black pepper powder.
- Prepare of For tempering.
- You need 2 of green cardamom.
- It’s 1 tsp of coriander seeds.
- Take 4 of cloves.
- You need 3 of cinnamon.
- You need 3 of bayleaf.
- Take 3 of whole dry red chilli.
- It’s 2 of black cardamom.
- Make ready as needed of Mustard oil.
- It’s as needed of Water.
Mildly spiced taco with veg or chicken fillings.Indian cheese cooked in a spicy tomato based sauce, flavoured with chilly & fresh chilli.Chicken breast seethed slowly in a blend of herbs, cashew nuts & cream.Traditional matka kulfi made with authentic recipe. (Shahi Murg, Badami Murg, Badami Chicken, Murg Badami).
Shahi murg masala creamy and spicy authentic flavor step by step
- In a small blender jar put cashews nut, musk melon seeds 2tbsp water blend it make a fine puree keep it a side.
- In a bowl add chicken pieces wash properly keep it a side.
- Now heat the wok with oil add cumin, red chilli, bayleaf, cinnamon stick, coriander seeds, green cardamom, black cardamom stir it few minutes when release nice aroma.
- Now add onion ginger,garlic saute till it nice brown in colour.
- Now add chicken, turmeric powder,red chilli powder, to taste salt mix it properly saute it 5 to 10 min on lower flame.
- Now add garammasala powder, coriander powder, black pepper powder mix it well now cover and cook till it becomes tendar.
- Now add prepared paste mix it nicely again simmer it 5 min on lower flame.
- Lastly garnish with some chopped coriander leaves and reduce the flame.
- Now it is ready for serving now you can enjoy this any types of Indian bread.
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Serve this creamy and nutty almond chicken curry with any pulav or roti varieties.It will also go well Since I love some spiciness, I have added garam masala powder and pepper.The gravy will have a light brown colour.Chunks of paneer cooked in a creamy tomato based sauce and spiced with Indian herbs and Masala.Chicken marinated in cream and pepper mixture served with black pepper dip.
