Tag: chicken gravy

Murgh Haldighat

Non-Vegetarian

A signature dish from the kitchens of Rajasthan, this is an easy one and quite flavourful.

  • Ingredients for curry
  • Ingredients to grind
  • Chicken pieces
  • Heat oil
  • Add onion
  • Saute until it is brown
  • Add chicken pieces and saute
  • Add the ground paste
  • Add the spice powders
  • Add milk and cream and cook

Ingredients:

Chicken – 1/2 kg

Onions – 5 (cut into circles)

Lemon juice – 1 tsp

Coriander powder – 3/4 tsp

Garam masala powder- 1/2 tsp

Red chillie powder – 1/2 tsp

Milk – 1/2 cup

Cream – 3 – 4 tsp (optional)

Coriander leaves chopped – 1 tbsp

To grind:

Yogurt – 1 cup

Green chillies – 2

Ginger – 1 inch piece

Coriander seeds – 1 1/2 tsp

Cumin seeds or jeera – 1 tsp

Whole Pepper – 6

Cloves – 6

Turmeric powder – 1 tsp

Oil – 2 tbsp

Salt to taste

Preparation:

Cut onion into rings and keep it aside. Clean and cut the chicken into small pieces.

Transfer all the ingredients under “to grind” to a mixie jar and pulse it to a smooth paste.

In a pan, heat 2 tbsp oil. Add the onion rings. Cook until soft. Next, add the chicken pieces and saute for 10 minutes on medium flame.

When it is well sauteed, add the ground paste to it alongwith the coriander leaves. Keep stirring it for another 7-8 minutes.

Now add salt, coriander powder, garam masala powder and red chillie powder. Cover and cook for 5 minutes on low heat, stirring in between making sure it does not stick to the bottom of the pan. Then, add milk and cream (if using) and stir for a minute.

When it is cooked, put off the flame and transfer to a serving bowl. Add lemon juice and stir.

You can serve this curry with pulao, plain rice, chapathis or puris.

Chicken with Vinegar

Non-Vegetarian

A lip smacking chicken curry which is sure to fetch you appreciation. This curry can be served with rice or chappathis or parathas.

Serves 5-6 persons

  • Ingredients
  • Add shah jeera, cloves and cardamom
  • Boil onions and vinegar together
  • Add the boiled onions to the pan
  • Next, add the chicken to the pan and stir well
  • Add the tomatoes
  • Add the masalas and cook
  • Add the coriander and mint leaves and cook

Ingredients:

Chicken – 1 kg

Onions – 6 chopped

White Vinegar – 1 cup

Shah Jeera (black cumin) – 1 1/2 tsp

Cardamom small crushed – 5

Cloves – 8

Tomatoes – 4 chopped

Garlic Ginger paste – 1 1/2 tbsp

Green chillies slit – 4

Mint leaves – 1/2 cup chopped

Coriander leaves – 1/4 cup chopped

Salt – to taste

Garam masala powder – 3/4 tsp

Red chillie powder – 1 tsp

Turmeric powder – 1/2 tsp

Thick cream (optional) – 2 tbsp

Oil – 2 tbsp

Preparation:

Clean the chicken and chop it into small pieces.

Chop onions finely. In a vessel, add the onions and the vinegar and boil for 4-5 minutes. Drain through a sieve and reserve the vinegar. Keep it aside.

Heat 2 tbsp of oil in a pan. When it becomes hot, add shah jeera, cardamoms and cloves. Stir fry for a minute.

Then add ginger garlic paste and the boiled chopped onions and saute for 5 minutes on medium flame. Next, add the chicken and cook on medium flame for 10 minutes. Keep stirring frequently.

Cook covered for 5 minutes. Add the chopped tomatoes and cook again on low heat for another 5 minutes. Then, add the mint leaves, coriander leaves, garam masala powder, turmeric powder and saute well for 3 minutes. Add the strained vinegar from the onions and mix well. Cover and cook for 10 minutes adding 1/2 cup of water. When cooked, add cream and mix well.

Remove from fire and serve with rotis or rice.