Name: Noorjahan - E - Murgh recipe by Dr-Nilanjana Bhattacharyya at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: Boneless chicken pieces 6-8; Ginger garlic paste 4 tablespoons; Onion 1 large finely chopped; Tomato 1 finely chopped; Coconut milk 1/2 cup; Yoghurt 1/2 tablespoon; Tandoori chicken masala 2 tablespoons; Turmeric 1/2 teaspoon; Red Chilli powder 1 teaspoon; Salt according to taste; Fried coconut , cashews and dessicated coconut powder for garnishing

ABOUT Noorjahan - E - Murgh RECIPE

A tangy spicy chicken dish cooked in coconut milk and garnished with fried coconut, cashew nuts and dessicated coconut powder.

Ingredients Serving: 2

Boneless chicken pieces 6-8
Ginger garlic paste 4 tablespoons
Onion 1 large finely chopped
Tomato 1 finely chopped
Coconut milk 1/2 cup
Yoghurt 1/2 tablespoon
Tandoori chicken masala 2 tablespoons
Turmeric 1/2 teaspoon
Red Chilli powder 1 teaspoon
Salt according to taste
Fried coconut , cashews and dessicated coconut powder for garnishing

Instructions

Marinate the chicken pieces in salt water for 30 minutes.
In the meantime chop the onion and tomatoes.
Heat oil in a kadai and fry the onions till golden brown. Add ginger garlic paste and fry well till oil leaves the sides.
Add turmeric followed by tomatoes. Cook till tomato softens.
Add a bit of water and put the chicken pieces, tandoori masala ,red chilli powder and salt. Roast in high heat for sometime.
Now add yoghurt and cook in medium flame till the chicken is well cooked.
At this stage add coconut milk, stir well and simmer for sometime.
Garnish with fried coconut slices, cashew nuts and dessicated coconut powder.

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