Murgh Begum Nobahar
Chicken bone less ½ kg
Onion 1
Egg 2
Small cardamom 4 to 5
Saffron 1 pinch
Chicken stock ½ jug
Almond ½ cup
Yogurt ½ cup
Cumin powder 1 tsp
All spice powder 1 tsp
Black pepper crushed 1 tsp
Red chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Oil 4 to 5 tbsp
Salt to taste
Method:
Wash ½ kg chicken and dry it. Now add salt to taste and 1 tsp of black pepper crushed and leave it for a while. In a pan heat 4 to 5 tbsp of oil and fry chicken and take it out. In the same oil fry onion slices with 1 tbsp of ginger garlic paste and sauté it. Then add 1 tsp of cumin, 1 tsp of all spice powder, 1 tbsp of red chili powder, 4 to 5 small cardamom and salt to taste to mix and cook. Then add fried chicken and sauté. Now add ½ cup chicken stock with ½ cup whisked yogurt, ½ cup almond and 1 pinch saffron and cook till meat tender and gravy become thick. Dish it out and serve with sliced boiled egg.
Chicken bone less ½ kg
Onion 1
Egg 2
Small cardamom 4 to 5
Saffron 1 pinch
Chicken stock ½ jug
Almond ½ cup
Yogurt ½ cup
Cumin powder 1 tsp
All spice powder 1 tsp
Black pepper crushed 1 tsp
Red chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Oil 4 to 5 tbsp
Salt to taste
Method:
Wash ½ kg chicken and dry it. Now add salt to taste and 1 tsp of black pepper crushed and leave it for a while. In a pan heat 4 to 5 tbsp of oil and fry chicken and take it out. In the same oil fry onion slices with 1 tbsp of ginger garlic paste and sauté it. Then add 1 tsp of cumin, 1 tsp of all spice powder, 1 tbsp of red chili powder, 4 to 5 small cardamom and salt to taste to mix and cook. Then add fried chicken and sauté. Now add ½ cup chicken stock with ½ cup whisked yogurt, ½ cup almond and 1 pinch saffron and cook till meat tender and gravy become thick. Dish it out and serve with sliced boiled egg.
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