Murg Peshawari

Murg Peshawari

A Dish enjoyed best with PHOOLKA.

This is an extremely rich in flavour & tasty dish. 

It's best to compose the Chicken dish with a drumstick leg piece and 100gms boneless flesh per head of consumers. The boneless be medium size curry cut pieces. 

The entire Chicken be cleaned, washed and kept aside under cover to retain the moisture. 

The other ingreidients be as follows:-

1. medium sized Onions....02

2. Green Chillies... 03

3. Fresh Corriander leaves... 02 cups

4. Ginger Garlic paste... 02 Tps

5. Tomato puree... 01 cup

6. Beaten Curd...200gms

7. Green Cardamom crushed... 10pcs

8. Full cream beaten... 100ml

9. Butter... 50gms

10. Chilly powder... 01tps

11. Turmeric powder... 3/4 tps

12. Red chilly powder (degy mirch)... 01Tps.

13. Chicken Masala powder... 01 tps

14. Garam Masala... 1/2 tps. 

15. Corriander powder... 02Tps

16. Salt to taste

17. Cooking refined Oil... 100 ml

COOKING PROCEEDURE :-

Grind to paste the fresh Corriander along with the green chillies and the Onions. 

Place the cooking pot/vessel on the medium flame stove and pour in the oil to heat. Put in all of ginger garlic paste and stir fry. After a minute or so put in all of the fresh corriander/onion paste. Stir fry till the whole stuff begins to cook. Add all of the Chicken and continue to stir fry. As the Chicken begin to cook sprinkle in the green Cardamoms. Keep stirring gently and if need be sprinkle in water to save the cooking from catching the bottom.  As the Chicken shows being fried, sprinkle in all of the dry Masala while gently stir frying.  Now pour in the Tomato Puree. Mix well and cover for a minute or so.  Sprinkle water to help stirring.  Now pour in the beaten Curd and adjust Salt. Remember, the butter has salt in it too. Cover for two minutes or so. Ensure the Dish does not catch the bottom. Now add the fresh cream and stir. By now the Chicken will give all indications of being cooked. Add butter, stir and if need be sprinkle water. Lower the flame to slow, cover and cook for a minute. Give final gentle stir, sprinkle water, cover and raise the flame to medium for 30secs and switch off the flame. DO NOT OPEN THE COVER TILL READY TO TRANSFER TO TABLE. 

ENJOY THIS PISHORI DISH. 

Peri Peri Paneer

 PANEER or Cottage Cheese, best when fresh.

This recipe of this dish is best enjoyed with fresh ROTI / NAN.

The presentation is a 'thickish' curried product.

For Five portions we will require :

1. Paneer... 400 gms.

2. Tomatoes... Puree 2 LARGE. 

3. Onion... 1 medium size. Grill to paste. 

4. Fresh Corriander... 3 sprigs + 2 green chillies, chop small seperately. 4 green cardamon... reduce to powder. 

5. Ginger Garlic paste... 2 Tps. 

6. Garam Masala... 1 tps. 

7. Turmeric powder... 1tps + Cummin...1tps whole n 1tps powder +Corriander powder... 2tps. Red Chilly powder... To taste. Deghi Mirch powder... 2tps. 

8. 6 to8 Whole wet Cashew nuts, reduced to paste. 

Salt to taste. 

9. Cooking Oil... As per requirement. 

Step ONE-- Cut the Paneer not bigger than 1 inch cubes. In a bowl dust the Paneer with 2+Tps  Cornflour powder, a little salt, a little of Deghi Mirch powder, Cummin powder & mix well without water. 

Deep fry in enough Oil the Paneer just enough to cook the crust light golden. Keep aside to drain. 

Step TWO--In a deep frying pan  add 3Tps Oil heat on medium flame. Add all of whole Cummin, half of Ginger Garlic &  stir fry. Add all of Onion paste and Continue to stir fry till transparent. Stir in the fresh green chilly, half of the fresh Corrianddr leaves for a minute or two. Add half of all dry Masala, except Deghi Mirch. Stir fry & mix well the masala. Add the fried Paneer alongwith the Cashew paste. Stir in Salt as per taste. Fry for a minute more. Sprinkle in all of the remaking dry masal and Deghi Mirch. Stir fry softly and pour in the Tomato puree. Stir well with soft hands and add water to drown the Paneer. Reduce the flame to low after it starts to bubble. Cover and cook  for 5 minutes. Thereafter, uncover to check the required consistency of the gravy required.. Cover & switch off the flame. Keep closed for at least 10 to 15 minutes. Garnish with Corriander leaves and serve.