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By Chef Chandan Prajapati

Rogini Chicken / Murgh Rogini

INGREDIENTS

Chicken pieces - 1 kG

Onion thinly sliced - 100 gm

Tomato fine chopped - 100 gm

Cumin seeds - 1 tsp

Cinnamon stick - 2 inch

Green Cardamom - 5 - 6 each

Cloves - 5 -6 each

Bay leaf - 1 each

Oil / Ghee - 4 tbsp

Yogurt / Curd ( hung ) - 2 tbsp

Water - as required 

PASTE

Ginger - 30 gm

Garlic - 30 gm

Cashew nut - 30 gm

Red chilli - 4- 5 each

GARNISH

Coriander Leaves - few

Cashew nuts fried - few

METHOD

1. Make a paste of ginger, garlic, cashew nuts and red chillies.

2. Heat oil or Ghee. Add cumin seeds. Stir for few seconds. Add cinnamon stick, cardamom, cloves and a bay leaf. Stir for a minute or two.

3.Add thinly sliced onion and fine chopped tomatoes. Cook till brown. Add the paste. Cook till smooth consistency by adding little water at a time. Add the chicken pieces. Cook for 5 - 6 minutes. Add some water. Beat the yogurt and mix with the chicken. Simmer till chicken is cooked.

4. Serve hot garnished with coriander leaves and fried cashewnuts. 

 

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