Murgh Do Pyaaza Recipe

ingredients:

1/2 kb Chicken on Bone
Ginger garlic paste 1 1/2 TBL
1 red pepper powder tblsp
Salt to taste
For curry
1 large onion was chopped
2 large tomatoes
Garlic clove with ginger TSP 1 1/2
1/4 cup is beaten
1 bay leaf
1 brown gospel
3 pigeons
5 - 6 black pepper
1/4 "sneemo stick
1 tablespoon red pepper powder
1 1/2 teaspoon of turmeric powder
1 1/2 bronze powder TSP
Binocular powder 1 1/2 TSP
2 tablespoons hot masala
6-7 thick onions or large onions cut into large cubes
1/2 cup water (or as required)
2 tblsp Ghee or oil
Salt to taste
For garnish
3-4 ginger long zoolenas
Sheet treated cut 1 tblsp

How to Make a Crane:

We first started mixing the chicken with 3-4 hours of sickness and preparing the chicken.
For pickling - Clean chickens and cut into medium sized pieces. Rub again
All chicken pieces on ginger-garlic paste, red pepper and salt Cover and keep frozen for 3-4 hours.
In a saucepan, heat the ghee or oil you are using. Now insert the leaf and then add some garlic paste to the ginger. Do it well until it gets brownish brown. Then insert the chopped onion Cook until brown. Make sure you do not burn the onion.
Now add the tomato puree and salt and cook until the raw glue disappears and separates from the oil paste. When the oil dissociates, it contains turmeric powder, red powder and beaten milk. Before mixing all the yogurt, do not forget that the garlic has been added well. It should take 5 to 10 minutes
Put all the spices dry now - get half of the bow powder, cumin powder and dry spices. Add chicken slices and water.
Remember everything well and cover the pan and cook the chicken over low heat for 10 minutes.
Pour the pearl onion and cook until the chicken is cooked through.
Suddenly do not burn the dough. Do not cook chicken or chachi.
When chicken is provided, add spices to the rest of the season.
Eat chicken in a bowl and decorate with green and ginger juice