Friday 3 August 2012


No stories, no fuss. Just a heartfelt THANK YOU to all for being a part of Food Stall & writing to tell me all those lovely things that you do. For a journey that started saat samandar paar & came back to where the heart is, it has been extremely rewarding because of YOU, dear friends. 
                                                                                                       As I grow older today, & hopefully, wiser, this is my token of gratitude for all you wonderful people who laud me on to keep writing, cooking, clicking pics & sharing my yatra. Thank you ever so much.
                                                                                                          Murgh Hing is my bday offer to you. All my veg frenz, watch this space for a delicacy of your choice. Should come sooner than later :) This recipe, by the way,  has no adrak, lehsun, pyaaz . Just how a veg likes his/her fare to be ;)

1. 1 kg chicken
2. 2-3 potatoes - cubed(optional)
3. 2-4 tbsp curd
4. 1-2 tbsp mustard oil
5. 1/2 tsp turmeric powder (optional)
6. 1 tsp hing (asafoetida)
7. 2 cups water
8. Salt to taste
Roasted Masala:
1. 1 tsp dhania(coriander seeds)
2. 1 tsp zeera (cumin seeds)
3. 1 tsp garam masala(cardamom, cinnamon, clove)
1. 1/2 tsp dhania
2. 1/2 tsp zeera
3. 1/2 tsp garam masala
4. 3-4 dry red chillies
5. 2-3 tej patta (bay leaf)

1.  Mix hing in water & keep aside.

                                                                                                                                                 2. Dry roast dhania , zeera & garam masala. Grind when cool. Keep aside.

                                                                                                                                        3.Heat oil. Allow seasoning to splutter. 
4.  Put hing water in the seasoning & let boil. 

                                                         5. When water boils, add chicken, potato cubes & salt, cover wok and 
let chicken cook for 15 mins on medium flame till tender. 

6. Add yogurt when chicken & potato are done and let simmer till gravy thickens.

                                                                                                                                                   7. Add the roasted ground masala, cook for a min & remove from flame. 

Goes best with plain rice or roti. 

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