Monday, 15 December 2014

Murg Bemisal

Murg Bemisal

Murg Bemisal is a rich preparation including both chicken pieces and chicken mince or keema. It is an excellent party dish designed to wow your guests. This is an adaptation of the dish from Moti Mahal. I have made few changes to suit my palette. 


8 pieces chicken
200 gm chicken mince

Khada masala
2 green cardamoms
2 black cardamoms
4 cloves
1 “ cinnamon 
1 bay leaf
Few strands javitri/mace

Other ingredients
2 onions, chopped fine
1 tbsp  ginger paste
1 tbsp garlic paste
½ cup ready made tomato puree

Dry masala
1 tbsp Kashmiri Red Chilli powder
2 tbsp chicken masala
1 tsp garam masala
Salt to taste

½ cup cream

Heat some oil. Add the khada masala. 
Now add the ginger and garlic paste. Saute for a few seconds and add the chopped onions. Fry till the onions are translucent. 
Now add the dry masala and bhuno for a while. Add the chicken mince, stir, cover nad cook for 3 minutes. 
Now add the chicken pieces and fry on high flame for 5 minutes. 
Add the tomato puree and cook for 3 minutes. Cover and cook till the chicken is done. Add the cream and take off the flame. 
Garnish with few sprigs of fresh green coriander. 

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