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.