Murgh (Chicken) Chengezi
Murgh (Chicken) Chengezi

Ingredients:

  • 1 kg Chicken fillet (cut into pieces)
  • 1 cup (2) Onion, finely chopped
  • 2 Spring onion, chopped
  • 2 tbsp Ginger garlic paste
  • 1/2 cup Tomato puree
  • 1 1/2 tsp Salt
  • 4 oz (1/2 cup) Butter
  • 1 cup Yogurt, beaten
  • 1/2 tsp Turmeric
  • 1 tsp All spice (garam masala)
  • 1 tsp Chilli powder
  • 1/2-1 cup Milk
  • 1/4 cup Oil
  • 1 green chilli, roughly chopped

Method for Murgh (Chicken) Chengezi :

Add the oil in a pan, when hot add chopped onions and fry until golden brown. Add ginger garlic paste. Then add the chicken. Cook until the colour changes and the oil starts separating. Add 1/4 cup water. Then add salt, red chilli powder, turmeric and mix well. Add the yogurt, and mix well to ensure the yogurt does not curdle. Add the tomato purée, mix well, cover and cook until the oil separates. Add the milk and butter, reduce heat and simmer. Add the garam masala powder. When the chicken is completely cooked and tender, add the spring onion, mix and serve.
Make Mughlai Dahi Aalo Chicken With Easy
Make Mughlai Dahi Aalo Chicken With Easy

Ingredients :

  • 1 kg chicken 
  • ½ kg potatoes
  • 1 cup yogurt
  • 3 chopped onion
  • 4 deghi (Kashmiri) red chilies (or 8 dried Chillies)
  • 6 small cardamoms
  • 1 cup ghee or oil
  • Kewra few drops
  • 10-12 almonds, roughly chopped
  • 1 tsp all spice powder
  • 1 tsp Roghan Josh Masala 
  • 1 tbsp poppy seeds
  • 1 tbsp ginger garlic paste
  • Salt as required

Method to Make Mughlai Dahi Aalo Chicken :

Boil the deghi chilies in water and add white vinegar in it. Heat the oil in a pan and golden brown the onion it it. Add chicken, salt as required and ginger garlic paste in it. Cook until the colour of the chicken all changes. Take off heat, add yogurt and blend the yogurt by mixing well ensuring it does not curdle. Put back on low heat. Grind the Kashmiri chillies into a paste. Then add red chilli chutney and all spice powder and sauté well. Peel the potatoes, wash and cut to size of your choice, add into the curry. Boil again with 3 cups of water. As it tenders add the roghan josh masala. Add small cardamoms, almonds, poppy seeds, kewra and leave it on dum.