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Serving Size: 4-5
persons
Ingredients:
Deshi Murgi/Fowl - 1 and 1/2 kg
Potatoes - 4 medium, halved
Onions - 2 medium , finely sliced
Tok Doi/Curd - 2 tbsp, heaped
Ginger - 2 inch
Garlic - 4 cloves
Turmeric - 1 tsp
Whole Black cardamom (bada elaichi) - 2,
coarsely crushed
Green Chillies - 8-10, slit
Salt - To taste
Oil - 6 tbsp
Garam masala powder - 1/4 tsp
Coriander leaves (cilantro or dhania) - 1tbsp,
finely chopped |
Preparation:
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Grind 4 green chillies, ginger and garlic with
1 tbsp (heaped) doi (curd) and about 1/4 cup water.
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Marinate the fowl pieces with the ginger +
garlic+ doi (curd) paste for at least an hour.
Cooking procedure:
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In a kadhai, heat the oil to smoking. Add
the black cardamoms and fry for 30 seconds.
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Add the onions followed by the ginger and
garlic, fry with frequent stirring for 2-3 minutes on medium heat
until the onions are soft.
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Add the marinated fowl pieces, mix well with
the masala and fry till all the water evaporates. This step may
take a 15-20 minutes.
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Then add turmeric, remaining green chillies,
and potato. Mix well for 1-2 minutes. You may substitute green
chillies with 1/2 tsp red chilli powder.
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Add remaining doi (curd) and fry for
3-4 minutes till oil separates out.
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Then add 3 and 1/2 cups warm water and
pressure cook for 3 whistles. Fowl meat is tough and requires
adequate cooking. This preparation is not dry so add adequate water to
keep enough gravy.
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Before serving, sprinkle garam masala
powder, and finely chopped coriander (cilantro or dhania) leaves.
Serving Suggestions:
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