Sunday, 24 November 2013

Salam-E-Murg

It is the birthday of my dear Hubby and he loves chicken in any form. Naturally it is my duty to feed him some chicken dishes on his Big day, which he never had before. While searching the net for some unique recipe,, I came across Poulamee's Salam-E-Murg, and the name struck me instantly. It is more or less a regular chicken recipe, the uniqueness lies on the roasted veggies that is getting added at the end of cooking. The unique aroma of roasted veggies, getting mixed with chicken gives this regular chicken dish a much desired kick.


Ingredient


  • Chicken - 1 kg
  • Onion - 2,
  • Tomato - 1
  • Ginger Paste - 1 tbsp
  • Garlic Paste - 1 tbsp
  • Green Chilli Paste - 1 tsp
  • Curd - 1 heaped tbsp
  • Red Chilli Powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Black pepper Powder - 1 tsp
  • Salt, turmeric - as required
  • Sugar - 1 tsp

To Grill Veggies:

  • Capsicum - 1
  • Tomato - 1,
  • Onion - 1 
  • Salt, pepper, Red Chilli Powder
  • Tandoori masala - 1 tsp
  • Curd - 1 tbsp
  • Olive oil for brushing

To grill veggies, cut the capsicum, tomato and onion into big chunks. Marinate them with salt, pepper, kashmiri chilli powder, tandoori masala and curd for 30 minutes.


Marinate the chicken pieces with curd, salt, turmeric and black pepper for 30 minutes.


Make a paste of ginger, garlic, onion, tomato and all spices and keep aside.
Roast the marinated veggies for 20 minutes in a preheated oven at 180 degree. Add few drops of olive oil onto the veggies just before roasting. Remove from oven when you get nice aroma.


Add some oil in a pan and fry the marinated chicken pieces till golden brown.


In the same oil, fry the curry paste made earlier till oil comes out of it. 


Add the fried chicken pieces and mix well with the masala. Add a cup of hot water and let it cook for 10 minutes over low heat or till the chicken is tender.


Add the grilled veggies and mix well with the gravy.


Cook for 2 more minutes before removing from the heat. Adjust the seasoning. You may need to adjust the water quantity based on your gravy requirement. Sprinkle some coriander leaves and serve with rice.


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