Andy's murgh kurma

Yield: 1 servings

Measure Ingredient
6 Green cardamon pods
1 kilograms Chicken meat
250 millilitres Plain yogurt
7 Whole cloves
5 millilitres Salt
10 millilitres Cinnamon
5 millilitres Turmeric
1 Medium onion
7 Szechuan peppercorns
60 millilitres Vegetable oil
2 Bay leaves
3 Garlic cloves (to taste)
1 millilitre Ginger root
5 millilitres Black pepper
50 millilitres Tomato puree
250 millilitres Water

Recipe by: Andy House Software Engineering Institute, Pittsburgh, PA, U 1.

Thoroughly clean the chicken pieces, then marinate with yogurt and salt 2. Meanwhile, prepare the spices. Chop the garlic and ginger, then add bla 3. Near the end of the hour of marinating, melt the shortening in a covera 4. After the onions are ready, add the garlic/ginger/pepper mixture. Let s 5. Let the chicken simmer for approximately 30 minutes or until cooked.

6. Add the cardamons, cloves, cinnamon, turmeric, and bay leaves. Leave th 7. Finally, add the tomato puree and water to the mixture, and cook until Author's Notes:

Serve with rice and chapati.

Difficulty : moderate. Precision : approximate measurement OK.

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