dum ka methi murgh

1.

Method

2.

1. Clean the chicken and cut

3.

Into 8 pieces.

4.

2. Make a paste of ginger, garlic

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And green chillies.

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3. Slice the onion, brown in a

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Little ghee and grind to a fine

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Paste.

9.

4. Finely chop the coriander

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Leaves.

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5. Marinate the chicken pieces

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In curd, ginger-garlic-green

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Chilli paste and salt for 6

14.

Hours.

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6. Heat ghee in a narrow

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Mouthed degchi, add bay

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Leaves. add finely chopped

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Methi leaves. stir-fry for three

19.

Minutes.

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7. Add the marinated chicken

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And cook till the gravy starts

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Boiling. add dhania and jeera

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Powders and browned onion

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Paste. stir.

25.

8. Cover the degchi and seal,

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Using the dough. cook over

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Low heat till the flavours are

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Given out.

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9. Uncover the degchi and

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Sprinkle the mace and

31.

Cardamom powder.

32.

10. Serve hot garnished with