There are some of us for whom a good meal is almost always a meaty affair. With so many types of non-vegetarian dishes, one is sure to indulge in tempting flavours. Look within the Indian subcontinent and you have a unique preparation using local areas of the region.
Some of those dishes are so popular that you usually find food fanatics cooking them in the comfort of their kitchens. Fish and Chips, Steak, Barbecue Pork Ribs, Grilled Chicken, Meatballs, there is no end of delicious non-vegetarian dishes that you can enjoy to your heart’s content.
Method To Murg Badami Recipie:
Put the cleaned chicken in a massive bowl, add curd, ginger, garlic paste, half crimson chili powder, salt and turmeric powder. Mix well and keep aside to marinate for half of hour.
Peel the soaked almonds. Finely chop the almonds as per your wish and keep them for garnishing.
In a broad, thick-layered skillet, grind dry cloves, white pepper, red chili, cinnamon, cumin, cool and grind to a fine powder.
In a blender, grind the soaked poppy seeds and white almonds together to a smooth, fine paste.
Heat ghee in a heavy base pan and add onion paste to it. Fry till soft and raw smell disappears.
Add the bay leaves and the marinated chicken, the remaining red chili powder and ground powder, mix well, reduce the heat, cover and cook for 5 minutes.
Add the mixture of ground almonds and a glass of water, cover and cook for 10 minutes.
Add cream, mix well, switch off the gas. Garnish with almond slivers and coriander
Method To Murg Masalah Recipie:
Murg Masala is an easy chicken recipe which is spicy and succulent and is loved by all.
In Murg Masala, chicken legs are marinated in yogurt pickle and cooked on the bone in spicy tomato onion gravy.
The process of slow cooking chicken is a great way to get the finger-licking juicy flavor in every
bite of chicken. Try this recipe at home and I am sure you will want to make it for your friends and family every week.
First wash the chicken thoroughly and pat it dry with a kitchen towel.
In a small bowl, combine the lemon juice and salt and apply this mixture to the chicken pieces to soften the meat. Leave the chicken for 5 minutes and keep it.
In a separate bowl, prepare the marinade for the murgh masala by mixing ginger garlic paste, curd and Kashmiri chili powder. Add chicken to it, cover and leave it for at least 30 minutes6Heat a pan on low flame, add oil to it, place the chicken in the pan with cinnamon sticks. Fry the chicken from both the sides and do this for at least 10 minutes.
After the chicken legs are fried, take them out of the pan and keep them in a plate.8In the same pan add cardamom, bay leaves and fry for a minute. After this, add onion and fry the onion till it becomes transparent. Roast for at least 3 – 4 minutes.
After the onion is cooked, add all the spice powders including turmeric powder, red chili powder, cumin powder, garam masala powder and salt as per taste.
Fry all the spices together till they are mixed well. After this add tomato and honey and mix well with the spices.
Place the chicken legs back in the pan and mix until all the seasoning is well coated with the chicken legs.
Lower the flame and let the chicken legs cook in the masala for another 15 minutes. Keep stirring the chickenlegs in the spices at regular intervals so that the chicken does not burn.
Switch off the flame and garnish with finely chopped green coriander. Murgh masala is ready to serve.