Name: Murgi ka Saalan(Chicken Curry) recipe by Sana Tungekar at BetterButter
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 4
Ingredients: 12 big pieces; 4 big size Onions; 6 medium Tomatoes; 2tblspn Ginger Garlic paste; 50 gms curd; Salt to taste; 1 tblspn kashmiri Red chillies powder as per taste; 1/2 tsp turmeric powder; 1- 2 tspn Corriader and cumin powder mix; 1 tsp garam masala (big cardomom cinnamon mace cloves ); Oil 3 tblspoon; Cumin powder coarsely ground; 3 big Potatoes

ABOUT Murgi ka Saalan(Chicken Curry) RECIPE

A basic Mughlai chicken curry home style. A favourite of all at home and easy to prepare and tastes great with Baghara rice or Mumbai Pav and naans.

Ingredients Serving: 4

12 big pieces
4 big size Onions
6 medium Tomatoes
2tblspn Ginger Garlic paste
50 gms curd
Salt to taste
1 tblspn kashmiri Red chillies powder as per taste
1/2 tsp turmeric powder
1- 2 tspn Corriader and cumin powder mix
1 tsp garam masala (big cardomom cinnamon mace cloves )
Oil 3 tblspoon
Cumin powder coarsely ground
3 big Potatoes

Instructions

Clean chicken pieces well wash ,squeeze water out
Apply half ginger garlic paste to chicken and blend in the curd well.
To this, add some salt. Now chop some onions and tomatoes.
Heat oil, fry onions golden and add tomatoes and remaining ginger garlic paste, salt and turmeric.
Saute all well once tomatoes are done, add spices all at one time, mix in well and keep on slow gas for 3-4 minutes.
Now add chicken marinade and mix well .
Cover cook for ten minutes, then add about 2 glass water, enough to cover the chicken.
Let it cook for ten minutes, check your gravy, add water if required and boil on high for 5 minutes, add water and cook for 5 minutes.
Potatoes shown in the recipe is optional if adding take big pieces and add when adding chicken.

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