MURG TAWA MASALA

MURG TAWA MASALA

(A chicken meal with a difference – done in a smooth sauce with crushed peppercorns.)

Ingerdients

1 kg chicken.

30 gm Ginger Garlic Paste

Salt to taste

75 ml Mustard oil or groundnut oil

100gm Ghee

160gm Onion

15gm Ginger

6no Green chillies

5gm Red Chilli powder

10gm Black Peppercorn

300ml Makhani gravy.

5gm Garam masala

20gm Coriander

PREPARATION

THE CHICKEN: Clean, remove the skin and cut each into 16 pcs.

THE MERINATION: Mix well ginger garlic paste , salt with oil in a rtay and rub the chicken pieces with marinade. Keep aside for at least 30 minutes.

THE VEGETABLES: Clean wash and chop onion .Scrape , wash and chop ginger. Remove stems, wash, slit, deseed and chop green coriander.

THE PEPPERCORN: Crush with a pestle or in a pepper mill.

COOKING

Heat ghee on a large tawa(griddle), add the marinated chicken, alonwith the marinade, and stir over medium heat for 10 minutes.

Remove from centre of tawa and place on periphery.

To the same ghee, add chopped ginger,chopped onions, chopped green chillies and black peppercorns, stir for a while.

Return the chicken to the centre and bhunno for 2 minutes ( sprinkle a little water if the chicken tends to stick ).

Add Makhni Gravy and bhunno until chicken is tender and napped in the gravy.

Sprinkle garam masala and chopped coriander , stir.

Adjust the seasoning.

TO SERVE

Remove to a dish and serve with Indian bread of your choice.

MAKHANI GRAVY

                                                                           

                                     

INGREDIENTS

1kg Tomato

10gm Ginger garlic paste

6 Green chillies

10gm Red Chilli powder

10 Cloves

8 Green Cardamom

Salt to taste

150gm Butter

150ml Cream

PREPARATION

THE VEGETABLES: Wash and chop tomatoes.Remove stems, wash, slit, deseed and chop green chillies.Scrape, wash and cut ginger into julliene.

COOKING

Put the tomatoes in a handi, add water ( approx 1 ltr ), add theginger garlic paste, green chillies, red chillies, cloves, cardamom and salt, reduce to a sauce consistency over low heat.

Force through a strainer into a separate handi, bring to boil, add butter and cream, stir.

If the gravy is excessively sour, add honey. Then add fenugreek and ginger julliene, stir.