Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated). Try this Murgh Madrasi recipe and If you have any question about this Murgh Madrasi Recipe then you can ask by using comment box and we will clarify your confusion.
Check it out the Murgh Madrasi Recipe here!!
[one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:45 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 kg Boneless Chicken , cubed
- 1 tablespoon Corn flour
- 1 egg white
- 5 Tomatoes
- 1/2 Onion, pureed in blender
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 6 Fresh green chillies, chopped
- 6-8Whole black pepper corns
- 6-8 Whole red pepper (dry)
- 4 ounch Cream
- Salt to taste
- 1/4 teaspoon Ground Black Pepper
- 1/2 teaspoon Ground Red Pepper
- 1/2 teaspoon Crushed red pepper
- 1/2 teaspoon Cumin powder
- 1/4 teaspoon Coriander powder
- few Cilantro leaves, for garnishing
- Cooking oil
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Thoroughly mix the egg white and corn flour, while adding 1/2 tsp of salt.
Coat the chicken cubes in the mixture.
Cover and place the chicken in the refrigerator for at least 30 minutes.
Heat 2 tbsp oil in a wok.
Slightly saute the onion puree in oil.
Add the black pepper corn, garlic, and ginger.
Add all the dry spices.
Fry the masala for a few minutes and add pureed tomatoes.
Cover and let simmer on low heat.
Heat enough oil in a wok.
Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated).
Add the fried chicken to the paste.Also add the whole red and green chillies.
Let simmer for 15 minutes.
Add cream and sprinkle with cilantro leaves just before serving. Murgh Madrasi is ready to serve.
- Serve with boiled rice or naan.
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