Murg Dhoba

Murg Dhoba, I do not know the origin of the recipe. However, I always have this when we have food at Deccan Harvest. Unlike other chicken dishes which comes in either red, white or green gravy, you get a dash of everything in this particular chicken recipe. I have tried to remake this at home. The restaurant version is a little more creamy and cheesy . However, since I was making it in my kitchen, I had the liberty to control the calorie.

What You Need:

1 Chicken cut in medium size 250 grams
2 Onion Finely Chopped 2 big
3 Tomatoes Finely Chopped 2 big
4 Turmeric Powder 1 tsp
5 Red Chili Powder 1 tsp
6 Garam Masala 1 tbsp
7 Kasuri Methi 1 tsp crushed
8 Ginger Garlic Paste 1 tsp
9 Spinach Leaves Chopped 250 grams
10 Whole Garlic Chopped 7
11 Butter 1 tsp
12 Pepper 1 tsp
13 Cashew Nuts Chopped 7
14 Oil 2 tsp
15 Grated Cheese 1 tsp
16 Dry Red Chili 1 big

Steps To Make:

Heat oil in a pan.
Add ginger garlic paste.
Add dry red chili, chopped onions and cook till it turns brown.
Add chopped tomatoes, dry powder spices and chicken.
Add kasuri methi, salt & sugar(optional) to taste.
Cover and cook till chicken is well cooked.
In another pan, heat butter.
Add chopped onions, garlic and saute till onion turns brown.
Add chopped spinach leaves, sprinkle some salt, cashew nuts and pepper.Cook till spinach is well cooked.
To serve, take a serving bowl.
Pour cooked chicken at the bottom.
At the center, add cooked spinach.
Sprinkle grated cheese on the top center and serve hot with naan or chapatti.

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