Saturday, August 11, 2007

Hyderabadi Anjeer Murgh ( Chicken in figs gravy)

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Last week in Delhi, came across this which my father had picked up while he was in Hyderabad. Strange, considering I never came across this either on my visit to the restaurants in Hyderabad or a mention of it from my true blue Hyderabadi friends.
Tried it out, and it was extremely easy to make. The only variation being that I also added the figs to the marinade.
Chicken - 500 gms ( Cut into small pieces)
Cumin Seeds - 1 tsp
Red Chillies - 4 ( cut into pieces)
Dry Figs - 4
Onion Paste - 2 Onions
Oil - 100 ml
Salt - To taste

Thick Curd - 1 Cup
Chilli Powder - 1.5 tsp
Salt - 1.5 tsp
Garam Masala - 1.5 tsp ( make your own here)
Ginger-Garlic Paste - 2 tsp
Almond Powder - 1 Tblsp
Cashewnut Powder - 1 Tbslp
Green Chillies - 4 (Slit)
Saffron - few strands
Corriander Seed Powder - 2 Tsp
Cumin Seed Powder - 2 tsp
Finely Chopped Figs - 2

1. Mix all ingredients for the marinade into a smooth batter.
2. Apply to Chicken and leave aside for 2 hours.
3. Heat Oil. Add Cumin seeds, Red Chillies and figs. Fry for 2 minutes.
4. Add onion paste and fry till golden brown.
5. Add Chicken pieces alongwith marinade.
6. Cover and simmer for 20 minutes or till done.
7. Serve hot with Steamed Rice.

Note: Add in a little water while cooking if desired.


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