Himachali Tawa Murg
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Himachali Tawa Murg

Chicken recipe hailing from Himachal of India, marinated in yoghurt and garam masala and topped with sizzling tempering of red chillis and coriander.

Brijdeep Kaur

Ingredients

2-serving
  1. 250 Grams Chicken
  2. 1 Cinnamon stick
  3. 6 Peppercorns
  4. 1/2 Tablespoon Cumin seeds
  5. 2 cardamom Green
  6. 2 Cloves
  7. 1 Bay leaves
  8. 1/2 Cup Yoghurt
  9. 2 Tablespoons Ginger (grated)
  10. 2 Tablespoons Garlic (grated)
  11. garam masala Ground from spices
  12. 2 Tablespoons Cooking oil
  13. To Taste Salt
  14. 1 Bunch Coriander leaves
  15. 2 chillies Dried red
  16. 2 Tablespoons Lemon juice

Method

30 mins
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    Add all the masalas listed under "For the garam masala" to a food mixer and grind them to a fine powder. This will include the cover and seeds both from the cardamom.

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    Add yoghurt in a bowl, add the freshly ground garam masala and ginger and garlic. Mix well. Cut chicken in pieces and marinate with the mixture and keep aside for one hour.

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    Add oil in a pan and add the marinated chicken to the pan. Cook well fro about 5 minutes while turning it continuously so it is cooked from all sides. Add the salt and mix well.

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    Add a little water (depending on the amount of gravy required), mix well and cover and let it cook on medium heat for about 15 minutes.

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    Remove the cover. In another small pan, heat a little oil and add the dried red chillies. After about a minute, add the chopped coriander leaves and let it splutter for another minute. Turn off the heat and pour over the chicken. Sprinkle lemon juice over it and serve hot.

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