Murghi ka Salan by Shireen Anwar

Murghi ka Salan by Shireen Anwar

Murghi ka Salan by Shireen Anwar, serve with sheermal, taftan or tandoori naan. Delicious and easy chicken curry.

Murghi ka Salan by Shireen Anwar

Serving: 6 to 8

Ingredients:

1. Chicken – 1 1/4 kg 12 pieces
2. Red chili powder – 1 tbsp
3. Lemon juice – 2 tbsp
4. Onion – 4 tbsp fried and crushed
5. Saffron – 1/4 tsp
6. Kewra – 1 tbsp
7. Yogurt – 1 cup
8. Dry coriander powder – 1 1/2 tsp
9. Salt – 1 1/2 tsp
10. Almonds – 8 to 10
11. Ginger garlic paste – 1 tbsp
12. Turmeric powder – 1 pinch
13. Whole garam masala – 1 tbsp
14. Oil – 1/2 cup
15. Mace – 1/4 tsp
16. Nutmeg – 1/4 tsp
17. Green cardamom – 4

Lazeez Chicken Boneless Handi

Method:

• Take a pan, add oil, whole garam masala 1 tsp, ginger garlic paste, fry for 5 seconds.
• Then add chicken and fry well.
• Then add salt, chili powder, coriander powder, fry with little bit of water.
• Then add yogurt, mix well, now add fried onion, cover and cook until chicken is tender.
• Finally add the mixture of mace, nutmeg and green cardamom, cover and put on dum for 5 minutes.