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Murgh Kundan by Chef Zakir
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Murgh Kundan
Ingredients
- Half drum stick
- 1 boiled carrot
- 2 boiled eggs
- 2 boiled tomatoes
- 3-4 green chili paste
- 1/3 cup boiled peas
- 50 grams almonds, pistachios
- ½ tsp cardamoms powder
- ½ tsp nutmeg mace powder
- ½ red chili powder
- 2 tsp ginger garlic paste
- oil for frying
- salt to taste
Method
- Firstly cut chicken leg pieces which separate leg and upper thigh area.
- In a bowl add 2 tbsp ginger garlic paste, salt to taste, ½ tsp cardamom powder, ½ tsp nutmeg mace and ½ tsp black pepper powder and mix altogether firmly.
- Apply the mix ingredients firmly on chicken.
- Then in a pan add oil as required and heat.
- Add the chicken ingredients mixture applied on it.
- Cook until golden brown when it color starts changing.
- Add paste of 4 pieces of large green chilies, 2 sliced tomatoes, 50 gm almond / pistachios powder and let it cook for 10-15 minutes.
- Then in a separate pan add 1 carrot ½ cup boiled and boil them together.
- When carrot start softening and peas are boiled.
- Cut carrots like finger chips and keep aside.
- After chicken pieces are tender turn the flame high until its water dries.
- Take out and serve with boiled carrot and peas.
Recipe of Murgh Kundan by Chef Zakir in Dawat on Masala Tv.
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Jun 04, 2011
