Fauji Murgh mughlai

Ingredients

Chicken – 1

Liver – ½ kg

Onion – 100 gm

Yoghurt – 1 cup

Coriander seed – 2 tsp

Red chilli – 4

Garlic flakes – 10

Ginger – 1 inch piece

Salt as per taste

Ghee/butter – 50 gms

Method

Make a paste of ginger, garlic, red chilli, and coriander seed.

Clean, wash and cut the chicken pieces. Cut liver into medium pieces.

Heat oil in a pan, and fry onions till golden brown in color.

Add half of the grounded paste and liver pieces and stir fry.

After one minute, add chicken pieces, stir fry, add little water and cover and leave it to cook for few minutes.

When the chicken and liver pieces are cooked and the gravy becomes thick, add yoghurt and the remaining masala and stir fry. Add little water if needed and cook on a slow flame.

When the chicken is cooked, remove from fire. and keep on live charcoal and also cover the lid with burnt coal.

Serve hot with parathas.

Zaffrani Malai Murgh Recipe

Chicken Masala Coorg

Chicken 65

Chicken Masala -part 2

Ingredients

Chicken – 1 kg whole

Garlic – 12 to 13 cloves

Onion – 2

Ginger – 50 gm

Coriander seed – 10 gm

Nutmeg – 1

Javitri – 5 gm

Cloves -10

Black pepper – 5 gm

Red chilli -10gm

Green chilli – 10 gm

Yoghurt – 250 gm

Ghee or butter – 250 gm

Grated coconut – 100 gm

Method

Clean and refrigerate chicken for 24 hours. Wash it in salted water and then dry it with a clean cloth. Make a paste of all the ingredients, including onion, ginger and garlic and mix it with yoghurt. Take half of the masala and fill it inside the chicken and tie it with a thread. Other half apply over it. Leave it for half an hour.

After half an hour, heat ghee in a frying pan and add1 inch cinnamon and3 to 4 cardamom, when fried add chicken to it and fry it on a slow flame, turning it in between. Let it cook till it turns golden brown. Then add water to it as required and cover it with a lid. Cook till done.

Chicken Masala - part 1

 Ingredients

Chicken – 1 kg
Ghee or butter – 250 gm
Cumin seed – ½ tsp
Black pepper – 10 to 12
Cloves – 10 to 12
Black cardamom – 4
Cardamom – 6
Cinnamon – 1 piece
Yoghurt – 250 gm
Salt and chilli as per taste

Method

Wash chicken and cut into pieces and refrigerate it for 24 hours.  After that remove from fridge and wash it again. Add 250 gm water in yoghurt, except cloves and cinnamon; add rest of the ingredients to in the powdered form.

Take a deep frying pan and add ghee to it. When heated add, yoghurt and chicken and mix well.  Off the stove and leave it covered for two hours.

After two hours, cook on a low flame, till it is well cooked and the gravy becomes thick. Remove from fire and serve it with either Nan or chapatti.