Wednesday, 5 December 2018

Hari Mirch Murg

Chicken with loads of green chillies. Now you might want to use the thicker variety of chilli which is less spicy. The thin, short and dark green ones are much spicier and I prefer using one or two as tempering. However in this dish you want the chilli flavour without actually having steam come out of your ears and nose. So take a bunch of those light green thick ass fingers kind. The trick is to marinate the chicken in a spice rub that will allow the flavours to seep inside. Then on it is a simple procedure. Apart from the marinating time required this dish is ready in a jiffy.


1 whole chicken, cut into pieces
2 onions, pureed
6 green chillies, made into paste
2 tbsp ginger garlic paste
2 tbsp chicken curry powder
1 tsp turmeric ppowder
1 tsp Kashmiri chilli powder
Salt to taste
¼ cup mustard oil
4 peppercorns
2 cloves

Mix together all the ingredients and marinate the chicken in it for 2-3 hours. Heat some mustard oil. Add the cloves and peppercorns. Now add the marinated chicken and fry on high flame for 10 minutes. Sprinkle some water and bring to a boil. Cover and cook for another 10 mins.

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