Baghara Murgh

Food Type : Non-Vegetarian
Food Region : Indian
Food Category : Main Course



Procedure
1 Grind to a paste, the peanuts, dry coconut and sesame seeds & Put aside.
2 Mix the oil and curry leaves, cook covered, at High heat for 2 minutes.
3 Mix in the onions and cook uncovered, at High heat for 12 minutes or till brown, stiring twice.
4 Add the chicken mixture, mix well and cook covered at High heat for about 5 minutes, then at 70% for 10 minutes or till tender, stiring twice.
5 Add the tamarind and peanut paste and enough hot water to form gravy covering the chicken half way.
6 Adjust consistency as desired.
7 Cook covered, at 70% for 8 minutes, stiring once.
8 Serve garnished with coriander leaves.
9 If serving later, cook at 70% for 10 minutes, stiring twice.


Ingredients Quantity Details
Chicken 500 Gram Breasts-Boneless & Cubed
Red Chilli 1 Tbsp Paste
Green Chilli Paste 2 Tbsp
Cumin Seeds 2 Teaspoon Roasted & Powdered
Ginger Garlic Paste 1 Tbsp
Garlic Paste 1 Tbsp
Ground Black Pepper 1/2 Tbsp
Cardamom (large) 3/4 Tbsp Powder
Cinnamon 1/2 Teaspoon Powder
Salt To Taste
Mustard Oil 2 Tablespoon
Curry Leaves A Bunch
Onion 375 Gram
Tamarind Pulp 20 Gram
Peanuts 1 Cup Roasted
Dessicated Coconut 1 Tbsp Roasted
White Sesame Seeds 1/4 Tbsp Roasted
Coriander Leaves As Required Chopped For Garnishing