Lal Murg

Ingredients For Making Lal Murg:

1/2 A Kilo Of Chicken

1 Or 2 Bay Leaf

5 Whole Cloves

8-10 Pepper Corns

A Single Piece Of Cinnamom

5-6 Cardamoms

A Cup Of Diced Onion

2-3 Tea Spoons  Of Red Chilly powder

2-3 Tea Spoons Of Dhania Powder

3 Tea Spoons Of Mixed Paste Of Ginger,garlic & Onion

1/2 Tea Spoon Of Haldi Powder

1/2 Cup Of Curd

Salt To Your Taste

2 Cups Of Water

3-4 Table Spoons Of Oil.

Procedure For Preparing Lal Murg:

1.heat The Kadai Before Putting The Oil,it Increases The Taste Of The Food,which You Cook.

2.wash The Chicken & Put The Oil On The Kadai.

3.throw The Whole Garam Masalas(bay Lf,cinnamom,cardamom,clove,pepper Corns)

4.let It Pop Before You Put The Diced Onon & Fry It Till Light Brown. Add The Chilly,dhania & Haldi Pwd Along With The Salt.

6.go On Stirring It Unless The Oil Comes At The The Masalas Are Well Cooked. Put The Chicken & Fold It With The Masala Properly.

8.put The Curd & Mix Well,simmer The Fire &cover It.let It Be Cooked In Slow Fire,stir It From

Time To Time.

9.when The Chicken Will Be Cooked,put 2 Cups Of Hot Water.

10.let It Boil For 10 Minutes .switch Off The Gas.

Serve Hot With Rice Or Roti.those Who Cant Eat Very Pungent,may Add Kashmiri Chilly Powder

Instead Of The Normal Chilly Powder.the Colour Must Come.

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