Murg Lahori Class 2

Murg lahori

  

Ingredients:

1 Kg Chicken cut in to small pieces

1 cup Yogurt beaten to smooth consistency

10 tbsf oil

1/2 tsf Garam Masala

1 1/2 tsf Salt (to taste)

2 tsf White pepper

2 tsf dried Fenugreek leaves (Kasori methi)

150 mls fresh Cream

2 small Onions

6-8 Cloves

1 inch Ginger peeled

1-2 Green Chillies

Handful of fresh Coriander

Method:

• Blend onion, green chillies, ginger and garlic into a paste.
• Heat the oil in a heavy pan. Add the blended onion, green chillies, garlic and ginger mix and cook for 3-5 minutes till the onions are pink.
• Now add the chicken pieces, salt, garam masala and white pepper. Fry for 3-5 minutes till chicken changes colour. 
• Add the yogurt and fenugreek, 1 tablespoon full of yogurt at a time, keep mixing so the yogurt is well blended. Fry for 3-5 minutes.
• Cover, lower the heat and cook till chicken is tender, approximately for 10-15 minutes.
• Add fresh cream and keeping the heat at low let it come to a boil.
• garnish with chopped fresh coriander and serve hot.