SOOKHA MURG "5" RECIPE'S

 

SOOKHA MURG

(!)Chicken 800 gms cleaned and washed

2 medium size onions sliced thinly

1” piece ginger+ 8 cloves garlic_2-3 green chilies (not very hot) grind together to make a paste

2 medium tomatoes pureedwit +1tsp turmeric powder +½ tsp amchoor (dry mango powder)+ ½ tsp red chili powder or to taste salt to taste

Few flakes of rattanjot

Half cup full cream milk

A generous pinch of heeng (asafeotida)

4tbsp mustard oil / any oil you prefer

½ tsp home made garam masala

2tbsp coriander leves chopped

Heat oil in a heavy bottem pan add  heen g then onions sauté till golden brown then add ginger garlic paste sauté till raw smell goes add rattan jot sauté til it give a nice brown colour now add tomato mixture sauté till oil sperates , then add chicken mix well ans sause open for 2-3 minutes now add milk mix well and cook covered on low for 5-6 minutes remove the lid sauté till all water evaporates add garam masala mix well garnish with coriander leaves serve hot with chapaati or rice.

(2) chicken 500 gms cleaned and washed

50 gms fresh methi and palak each

One big onion chopped

4-5 cloves garlic chopped

½”ginger piecechopped

3-4  green chilies or as per taste chopped

10 whole black pepper

2tbsp cream

2tbsp lemon juice

1 tbsp ginger julienned

salt to taste

1tsp roasted zeera powder

2 tbsp oil of your choice

Heat  I tbsp oil in a heavy bottom pan add  pepper then ginger garlic sauté for a minute the add onions sauté till pink then add green chillies and methi palak sauté 2-3 times and remove from fire ,on cooling grind to a smooth paste, now heat oil again in the pan add chicken pieces with salt sauté till chicken changes colour now add the pureed masala cook covered on low till 80% done keep stirring in between add cream mix well cook for  another 2 minutes now add zeera power mix well cover for 30 sec lastly add lemon juice and ginger julienned mix well cook for 1 minute keep stirring serve hot as you like with.

(3)chicken 500gms cleaned and washed

200 gms curd

½ cup milk

1tsp white pepper powder

2tsp ghee

1tsp zeera

2-3 whole red chillies

½ piece star annies+ small piece of cinnamon

 Salt to taste

Put milk to boil on a heavy bottom pan add cinnamon an star annies add chicken and half salt mix well cook covered  on low for 3-4 minutes now add cudr ans reast of the salt and pepper powder keep stirring so that curd does not curdle now cook till done and the water is almost evaporated , transfer to the serving dish  now heat ghee in another pan add zeera and chillies when both are little brown pour this mixture over cooked chiken and cover immediately serve hot as per choice ( remove the lid only at the time of serving.

(4) chicken 700 gms

Black or white pepper to taste salt to taste

2 tbsp butter

11/2cup butter milk not too sour

Marinade chicken pieces with salt pepper and butter milk keep refrigerated for 2 hrs , heat butter in a heavy bottom pan add marinated chicken keep stirring continuously till comes to boil now cover and cook on low for 4-5 minutes remove the lid cook on open sauté in between till done and oil comes up. Sever as you like.   

(5)chicken  500 gms

2 tbs thick Tamarind paste

2tbsp ginger garlic paste

1 medium onion sliced

2-3 while red chilies cut into have( choose the one as per taste)

½ tsp turmeric pwd

Itsp coriander powder

Salt to taste

1tbsp sugar

3 tbsp oil of your choice

Few curry leaves

Heat oil in a heavy bottom pan add  chillie when brown add curry leaves sauté for few sec add ginger garlic sauté till raw smell goes off add onions sauté till golden brown now and other  powdered spices along with chicken cook till 90 percent done now add tamarind paste sugar and 2-3 tbsp water mix well and cook till done . serve as you like