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Murgh Irani

Total votes: 493
Murgh Irani

chicken with bone 1/2 kg
fried onions made into a paste 1 cup
green chilli paste 1-2 tbsp
ginger garlic paste 1 tbsp
garam masala powder 1 tsp
coriander powder 1 tsp
cumin powder 1/2 tsp
coriander leaves for garnishing
yogurt 3 tbsp
salt to taste
saffron soaked in 1/2 cup warm milk 1/2 tsp
ghee 2 tbsp
lemon squeeze 1


1. Take a copper vessel (if available) and heat the ghee on low flame.
2. Temper with coriander powder, cumin powder, garam masala powder for 30 seconds.
3. Add the fried onion paste, chilli paste and ginger garlic paste till the rawness of the ginger garlic goes off.
4. Add chicken and give a big mix. Allow all flavors to mix.
5. Add lemon and yogurt. Add little water in the middle if necessary.
6. Let it cook slowly for around 20 min.
7. Now add saffron milk and cook for another 15 min.
8. Garnish with coriander leaves and serve hot.

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