Recipe of Perfect Nawabi Murg Masala

Nawabi Murg Masala Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

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Ingredients of Nawabi Murg Masala

1. Prepare 500 gms of chicken on bone, curry cut.
2. Prepare 4-5 tbsp of mustard oil.
3. Prepare 1 of tejpatta.
4. Make ready pinch of zeera.
5. Prepare 1 tsp of garlic paste.
6. Make ready 1/2 tsp of ginger paste.
7. Prepare 1 tbsp of brown onion paste.
8. Prepare 1 tbsp of kaju, pista & badam paste.
9. It’s 1/2 tsp of haldi powder.
10. Make ready 1 tsp of red chilli powder.
11. Take 2 tsp of dhania powder.
12. You need 1/2 tsp of garam masala powder.
13. Prepare 1 cup of dahi.
14. Prepare 1 tbsp of fresh cream.
15. Take to taste of Salt.
16. You need 1/2 tsp of kasoori methi crushed.
17. You need 1med sized of onion chopped finely,.
18. You need 2-3 med sized of aloo boiled, peeled & cut into 4 pcs,.
19. Prepare As required of Soak badam overnight..
20. Make ready as required of Soak pista dana in water for 1 hr.
21. It’s As required of Soak kaju in warm water for 1 hr. Peel the badam.
22. It’s as required of Grind them together to a fine paste.
23. Prepare as required of Quantity should be accordingly.

Nawabi Murg Masala instructions

1. Take a wok, add oil, heat it..
2. Add tejpatta & zeera, let it splutter..
3. Add chopped onion, stir fry it till translucent..
4. Add boiled potato, stir fry it for a while..
5. Now add chicken pieces, stir fry it till light brown..
6. Add ginger garlic paste, sprinkle some water, saute it for a while..
7. Now add brown onion paste, again sprinkle some water, stir fry it for a while..
8. Moderate the heat now, add kaju badam, posto paste, stir it nicely..
9. Mix all the powdered masala & cream with dahi, mix it well. Add salt also..
10. Add it to the masala, mix well. Lower the flame now, cover it with the lid, cook it till oil has oozed out..
11. Now add kasoori methi, stir it for a while..
12. Add boiled water accordingly so as to keep the dish with saucy consistency, increase the flame, give a boil..
13. Lower the flame now, cover it with the lid, cook it till chicken becomes tender..
14. You may find some of the aloo has become madhy, don't worry, it will make gravy a little saucy..
15. Turn off the flame, open the lid after a while..
16. Take out in a serving bowl, garnish it with chopped dhania patta..
17. Have it with Nan or Lachcha paratha..