Nawabi Murg Masala
Nawabi Murg Masala

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, nawabi murg masala. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Nawabi Murg Masala is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Nawabi Murg Masala is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook nawabi murg masala using 23 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Nawabi Murg Masala:
  1. Prepare 500 gms chicken on bone, curry cut
  2. Make ready 4-5 tbsp mustard oil
  3. Prepare 1 tejpatta
  4. Prepare pinch zeera
  5. Make ready 1 tsp garlic paste
  6. Make ready 1/2 tsp ginger paste
  7. Make ready 1 tbsp brown onion paste
  8. Make ready 1 tbsp kaju, pista & badam paste
  9. Get 1/2 tsp haldi powder
  10. Make ready 1 tsp red chilli powder
  11. Take 2 tsp dhania powder
  12. Make ready 1/2 tsp garam masala powder
  13. Make ready 1 cup dahi
  14. Prepare 1 tbsp fresh cream
  15. Prepare to taste Salt
  16. Take 1/2 tsp kasoori methi crushed
  17. Take 1med sized onion chopped finely,
  18. Make ready 2-3 med sized aloo boiled, peeled & cut into 4 pcs,
  19. Get As required Soak badam overnight.
  20. Make ready as required Soak pista dana in water for 1 hr
  21. Get As required Soak kaju in warm water for 1 hr. Peel the badam
  22. Take as required Grind them together to a fine paste
  23. Make ready as required Quantity should be accordingly
Steps to make Nawabi Murg Masala:
  1. Take a wok, add oil, heat it.
  2. Add tejpatta & zeera, let it splutter.
  3. Add chopped onion, stir fry it till translucent.
  4. Add boiled potato, stir fry it for a while.
  5. Now add chicken pieces, stir fry it till light brown.
  6. Add ginger garlic paste, sprinkle some water, saute it for a while.
  7. Now add brown onion paste, again sprinkle some water, stir fry it for a while.
  8. Moderate the heat now, add kaju badam, posto paste, stir it nicely.
  9. Mix all the powdered masala & cream with dahi, mix it well. Add salt also.
  10. Add it to the masala, mix well. Lower the flame now, cover it with the lid, cook it till oil has oozed out.
  11. Now add kasoori methi, stir it for a while.
  12. Add boiled water accordingly so as to keep the dish with saucy consistency, increase the flame, give a boil.
  13. Lower the flame now, cover it with the lid, cook it till chicken becomes tender.
  14. You may find some of the aloo has become madhy, don't worry, it will make gravy a little saucy.
  15. Turn off the flame, open the lid after a while.
  16. Take out in a serving bowl, garnish it with chopped dhania patta.
  17. Have it with Nan or Lachcha paratha.

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