DUM KA MURGH , Vahchef How to makeDUM KA MURGH?How to cookDUM KA MURGH?Learn the recipeDUM KA MURGHby vahchef.For all recipes visit vahrehvah.com 1 loaf
240 calories, 9 grams fat
AJINAMOTO PEPPER GINGER GARLIC PASTE SALT TURMERIC RED CHILLI POWDER GRATED COCOUNT CASHEWNUTS ALMONDS YOGURT CHICKEN EGG YELLOW COLOUR LIME JUICE CHOPPED CORIANDER OIL ONIONS 1. WASH THE CHICKEN PIECES 2. CUT AND FRY THE ONIONS UNTIL BROWN AND REMOVE FROM THE OIL AND SPREAD THEM ON A PLATE. CRUSH THE ONIONS AFTER IT COOLS. 3. ROAST ALMONDS, CASHEWNUTS, COCONUT AND GRIND IT TO A FINE PASTE. 4. MIX ALL THE ABOVE WITH CHICKEN PIECES. 5. MARINATE THE CHICKEN FOR 1/2 HOUR 6. COOK THE CHICKEN UNTIL THE GRAVY THICKENS, ADD FINELY CHOPPED CORIANDER ON THE CURRY.
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DUM KA MURGH by Vahchef
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Author Vahchef Servings 0 persons
Published June 04, 2009 Cooking Time (mins)
Main Ingredient Chicken Preparation Time mins

Description
How to makeDUM KA MURGH?How to cookDUM KA MURGH?Learn the recipeDUM KA MURGHby vahchef.For all recipes visit vahrehvah.com

Recipe of DUM KA MURGH

Ingredient Name Quantity Unit
AJINAMOTO  1/2 Teaspoons
PEPPER  1/2 Teaspoons
GINGER GARLIC PASTE  2 Tablespoons
SALT  TASTE To Taste
TURMERIC  PINCH Pinch
RED CHILLI POWDER  2 Tablespoons
GRATED COCOUNT  1 Tablespoons
CASHEWNUTS  1/2 Cup
ALMONDS  1/2 Cup
YOGURT  1/2 Cup
CHICKEN  1 KILO Grams
EGG YELLOW COLOUR  pinch Pinch
LIME JUICE  2 Tablespoons
CHOPPED CORIANDER  1 Bunch
OIL  3-4 Tablespoons
ONIONS  2 Big

Directions
1. WASH THE CHICKEN PIECES 2. CUT AND FRY THE ONIONS UNTIL BROWN AND REMOVE FROM THE OIL AND SPREAD THEM ON A PLATE. CRUSH THE ONIONS AFTER IT COOLS. 3. ROAST ALMONDS, CASHEWNUTS, COCONUT AND GRIND IT TO A FINE PASTE. 4. MIX ALL THE ABOVE WITH CHICKEN PIECES. 5. MARINATE THE CHICKEN FOR 1/2 HOUR 6. COOK THE CHICKEN UNTIL THE GRAVY THICKENS, ADD FINELY CHOPPED CORIANDER ON THE CURRY.
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