MURGH HARI PATTIIngredients
Blanched spinach (Palak) paste 50 gm
Jeera 1 tsp
Oil 100 ml
For marinade
Broiler Chicken (Boneless) 500 gm
Corriander leaves paste 100gm
Mint leaves paste 50 gm
Green chilly chopped 1 tbsp
Garlic chopped 10 cloves
Ginger greated 1 tbsp
Thick Curd / hung curd 200 gm
Salt to taste
Garam masala powder ¼ tsp
Method
Mix all the ingredients for Marination in a bowl.
Marinate it for half an hour
Heat oil in a pan, add cumin seeds let it crackle.
Transfer the marinade and bring it to boil.
Cook on low flame with cover lid for 10-12 min or till chicken is tender
Open the lid add spinach paste
Roast the chicken with constant stirring for 2-3 min or till the oil moves out in the pan
Garnish with grated Paneer, coriander leaves and Tomato stripes
Broiler Chicken (Boneless) 500 gm
Corriander leaves paste 100gm
Mint leaves paste 50 gm
Green chilly chopped 1 tbsp
Garlic chopped 10 cloves
Ginger greated 1 tbsp
Thick Curd / hung curd 200 gm
Salt to taste
Garam masala powder ¼ tsp
Method
Mix all the ingredients for Marination in a bowl.
Marinate it for half an hour
Heat oil in a pan, add cumin seeds let it crackle.
Transfer the marinade and bring it to boil.
Cook on low flame with cover lid for 10-12 min or till chicken is tender
Open the lid add spinach paste
Roast the chicken with constant stirring for 2-3 min or till the oil moves out in the pan
Garnish with grated Paneer, coriander leaves and Tomato stripes
No comments:
Post a Comment