Name: Sali jardaloo murg recipe by Rohit Singh at BetterButter
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4
Ingredients: Chicken 400 grams; Onion chopped 300 grams; Tomato puree 150 grams; Garlic paste 50 grams; Ginger paste 40 grams; Powdered red chilli 20 grams; Powdered clove 10 grams; Powdered black pepper 10 grams; Powdered jeera 10 grams; Turmeric powder 10 grams; Kashmiri red chilli powder 25 grams; Salt to taste; Aloo bokhara puree 35 ml; Potato julienne 40 grams; Chopped Coriander leaves 15 grams

Ingredients Serving: 4

Chicken 400 grams
Onion chopped 300 grams
Tomato puree 150 grams
Garlic paste 50 grams
Ginger paste 40 grams
Powdered red chilli 20 grams
Powdered clove 10 grams
Powdered black pepper 10 grams
Powdered jeera 10 grams
Turmeric powder 10 grams
Kashmiri red chilli powder 25 grams
Salt to taste
Aloo bokhara puree 35 ml
Potato julienne 40 grams
Chopped Coriander leaves 15 grams

Instructions

Cut chicken into medium pieces and marinate with salt, powdered red chilli,turmeric,jeera,clove,black pepper and kashmiri red chilli powder and keep for 45 mins.
In a pan add oil and chopped onions and caramalise it...add garlic paste and after few minutes add ginger paste and stir until the raw smell disappear.
Add salt and tomato puree and stir
Add aloo bokhara puree and stir
Make a thick gravy and put marinated chicken in the gravy.
Add powdered red chilli,turmeric,jeera,clove,black pepper to the gravy and cook well for 30mins until the chicken is cooked.
Deep fry potato julienne and garnish on top of the dish and also garnish with chopped coriander leaves

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