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Murgh Madrasi
- Ingredients:
- Boneless Chicken 1 lb (cubed)
- Corn flour (corn starch) 1 tbsp
- 1 egg white
- Tomatoes 2 lb
- Onion – half (pureed in blender)
- Garlic paste 1 tsp
- Ginger paste 1 tsp
- Fresh green chillies 6-8
- Whole black pepper corns 6-8
- Whole red pepper (dry) 6-8
- Cream 4 oz.
- Salt
- Ground Black Pepper
- Ground Red Pepper
- Crushed red pepper
- Cumin (1/4 tsp)
- Corriander powder (1/4 tsp)
- Cilantro leaves
- Cooking oil
- How To Prepair
- Marinate chicken: Thoroughly mix the egg white and corn flour, while adding 1/2 tsp of salt. Coat the chicken cubes in the mixture. Cover and place the chicken in the refrigerator for at least 30 minutes.
- Prepare paste: Heat 2 tbsp oil in a wok. Slightly saute the onion puree in oil. Add the black pepper corn, garlic, and ginger. Add all the dry spices. Fry the masala for a few minutes and add pureed tomatoes. Cover and let simmer on low heat.
- Cook chicken: Heat enough oil in a wok. Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated).
- Combine chicken and paste: Add the fried chicken to the paste. Also add the whole red and green chillies. Let simmer for 15 minutes. Add cream and sprinkle with cilantro leaves just before serving