Tag: Murgh Sirka

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

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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.