TAMATAR MURGH CHAWAL
Ingredients
1: chicken breast 1/2 kg (cut in strips)
2: Bullet green chili 3
3: ginger & garlic paste 1 tbsp
4: salt 1 tsp
5: cumin seeds 1 tbsp (dry roasted & crushed)
6: red chilli powder 1 tsp (heaped)
7: tomato paste 4 tbsp (tube)
8: tomatoes 3 large (sliced)
9: onion 1 large (grind to a paste)
10: bell-pepper 1 (chopped)
11: rice 1/2 kg
12: salt 2 tbsp
13: black peppercorn 10
14: cumin seeds 1 tsp
15: cloves 4
16: cinnamon stick 1 piece
17: green cardamom 3
18: black cardamom 1
19: oil 1/2 cup
20: mint 1/4 cup
21: fresh coriander 1/4 cup
Instructions
-
1: boil rice 80% with salt, black peppercorn, cumin, cloves, green cardamom, cinnamon, black cardamom, keep aside.
2: heat oil and fry onion till golden, on high flame.
3: add ginger & garlic paste, tomatoes cover, and cook on high flame till it becomes soft.
4: now add tomato paste, salt, red chili, and cumin mix well, add chicken, water 1/2 cup, wait for a boil on high flame, then cover and cook on low to medium flame till the oil comes on the surface.
5: then add the bell pepper mix and cook for only 1 minute, close the flame.
6: to assemble: add the chicken mixture in a large pot, top it with green chili, mint, coriander, and rice, and cover the lid with a towel, for the first 5 minutes on high flame, and then simmer on low flame for 10 minutes.
7: serve hot and enjoy.
