Murgh Ki Chaap Recipe

Murgh Ki Chaap Recipe

Ingredients of Murgh Ki Chaap

7 chicken legs

2 teaspoon caraway seeds

1 tablespoon garlic paste

1/2 cup hung curd

2 cup onion

1 teaspoon powdered black pepper

1 tablespoon clove

2 tablespoon chilli powder

1 1/2 tablespoon garam masala powder

1 1/2 tablespoon poppy seed paste

kewra essence as required

1 cup chopped tomato

1 tablespoon ginger paste

4 tablespoon vegetable oil

3 bay leaf

1/2 cup milk

1 tablespoon fresh cream

1/4 teaspoon powdered cinnamon

salt as required

1 teaspoon rose water

1/2 tablespoon turmeric

How to make Murgh Ki Chaap

Step 1

To make this recipe, wash the chicken leg pieces properly under running water and marinate them in ginger garlic paste for an hour.

Step 2

Place a pan over medium flame and heat oil in it. Once the oil is heated add caraway seeds, bay leaf, cloves, cardamom and saute for a few seconds. Add onion and fry until they becomes translucent. Then add ginger garlic paste and saute until the moisture evaporates.

Step 3

Next, add chopped tomatoes along with red chilli powder, turmeric powder, poppy seeds paste, one tablespoon hung yogurt and salt. Mix them well and cook for 2 minutes until the gravy becomes thick.

Step 4

Add garam masala powder and water. Stir them well and cook for 3 minutes. Meanwhile heat oil in an another pan and fry the marianted chicken one by one.

Step 5

Now, add the fried chicken in the gravy and boil. Add milk and cook for an hour. When the chicken leg pieces are cooked sprinkle garam masala powder. Add fresh cream and rose water. Serve hot with roomali roti, naan, chapatis as per your choice.