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Noorjahan - E - Murgh

Jul-26-2018
Dr-Nilanjana Bhattacharyya
30 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Noorjahan - E - Murgh RECIPE

A tangy spicy chicken dish cooked in coconut milk and garnished with fried coconut, cashew nuts and dessicated coconut powder.

Recipe Tags

  • Non-veg
  • Main Dish

Ingredients Serving: 2

  1. Boneless chicken pieces 6-8
  2. Ginger garlic paste 4 tablespoons
  3. Onion 1 large finely chopped
  4. Tomato 1 finely chopped
  5. Coconut milk 1/2 cup
  6. Yoghurt 1/2 tablespoon
  7. Tandoori chicken masala 2 tablespoons
  8. Turmeric 1/2 teaspoon
  9. Red Chilli powder 1 teaspoon
  10. Salt according to taste
  11. Fried coconut , cashews and dessicated coconut powder for garnishing

Instructions

  1. Marinate the chicken pieces in salt water for 30 minutes.
  2. In the meantime chop the onion and tomatoes.
  3. Heat oil in a kadai and fry the onions till golden brown. Add ginger garlic paste and fry well till oil leaves the sides.
  4. Add turmeric followed by tomatoes. Cook till tomato softens.
  5. Add a bit of water and put the chicken pieces, tandoori masala ,red chilli powder and salt. Roast in high heat for sometime.
  6. Now add yoghurt and cook in medium flame till the chicken is well cooked.
  7. At this stage add coconut milk, stir well and simmer for sometime.
  8. Garnish with fried coconut slices, cashew nuts and dessicated coconut powder.

Reviews (1)  

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Shikha Roy
Jul-27-2018
Shikha Roy   Jul-27-2018

Deliciously amazing!

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