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ANJEER MURG



ANJEER MURG
 
Author:
Recipe type: non-veg
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
Chicken & Figs cooked in an amazingly scintillating and silky Mughlai style of gravy, this dish is mildly spiced yet has a notably mixed aroma and taste. The gravy is absolutely rich to taste, very flavorful and aromatic.
Ingredients
  • Figs 7 Numbers
  • Chicken 250 Grams
  • Lime juice 1 Teaspoons
  • Green chilli 3 Numbers
  • Ginger Garlic 1 Teaspoons
  • Salt 1 0
  • Hung curd 2 Tablespoons
  • Cashew nut powder ¼ Cup
  • Coriander chopped /2 Bunch
  • Onion 1 Numbers
  • Ghee 3 Tablespoons
  • Shahi jeera ½ Teaspoons
  • Onion paste 3 Teaspoons
  • Ginger paste 1 Teaspoons
  • Green chilli paste 1 Teaspoons
  • Coriander powder 1 Tablespoons
  • Cashew nut powder 1 Tablespoons
  • Saffron water 1 Tablespoons
  • Cream ½ Cup
  • Cardamom powder ½ Tablespoons
  • Coriander leaves ½ Bunch
Instructions
  1. First soak figs in water for 3-4 hours. Take a bowl add soaked figs, chicken pieces, some lime juice, finely chopped green chilli, chopped ginger and garlic, Salt, Hung Curd, ground cashew nut powder, chopped coriander mix all the ingredients well. Add onion pieces which are cut into €˜C shape. Take a skewer Pierce the chicken and soaked fig on to the skewer pierce a onion piece. Repeat the process for all the chicken and fig pieces. Heat ghee in a tawa and place the skewers and put the lid on and let it get cooked. Rotate the skewer at regular intervals Meanwhile make a gravy by adding ghee in a pan and add shahi jeera when it comes to sizzle add boiled onion paste cook it for 2 -3 minutes. Add salt, ginger paste, green chilli paste after it is cooked add coriander powder, water mix it well then add cashew nut powder, saffron water put the lid on let it boil. When the gravy is ready add cream, cardamom powder. Remove the skewers from the tawa and place them in the gravy let it cook for 1 minute. Garnish with coriander leaves. Serve this with Naan or Romali roti.
 




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