Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, posto murgh. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Posto Murgh is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Posto Murgh is something that I have loved my whole life.
Chicken posto or khaskhas murgh is a very tasty recipe. In this recipe chicken is cooked with poppy seed paste. It goes well with roti, paratha, fried rice. Hindi: murgh Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times!
To begin with this particular recipe, we have to first prepare a few components. You can have posto murgh using 16 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Posto Murgh:
- Prepare 1 kg chicken
- Prepare 1 1/2 cup curd
- Take 1 tbsp ginger garlic paste
- Prepare 2 onions small sized
- Make ready 4 Green chillies
- Take 2 tbsp roasted coriander saunf jeera powder
- Prepare 3 tbsp poppy seeds
- Take 10 cashew
- Take 1 tsp Red chilli powder
- Prepare 3 tbsp ghee
- Take 2 medium sized onions
- Make ready 6 cloves
- Prepare 8 cardomom
- Take 3 stick cinnamon
- Make ready 1 tsp sugar
- Prepare 1 tbsp Kewra water
In this recipe chicken is marinated with melon seeds and cashewnut paste. View food hygiene rating or scores on the doors. Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in a ginger-garlic paste. homestyle chicken curry, murgh hariyali, lehsooni murgh, posto murgi, chicken butter masala, palak murgh, kadai Rajasthani kadhi pakadi and chawal.
Instructions to make Posto Murgh:
- Beat the curd and grind onion and chillies to a fine paste
- Then grind poppy seeds and cashew with a little water to a fine smooth paste
- Chop the 2 onions finely.
- Combine the chicken pieces with curd, ginger garlic paste, onion chilli paste, poppy seeds paste, salt and coriander, chilli powder and salt.
- For best results marinate the chicken overnight or at least 6 hours
- Heat ghee in a Wok and add whole Garam masala and sugar. Let it brown and then add chopped onions and cook till golden brown.
- Add the marinated chicken with the marinade and cook on high heat for 10-15 minutes
- Cook till chicken is dry.
- Add a cup of hot water and cook on slow fire covered till chicken is fully tender and ghee floats on top.
- Add Kewra water and cover it and enjoy with fresh garlic naan and rice.
Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in a ginger-garlic paste. homestyle chicken curry, murgh hariyali, lehsooni murgh, posto murgi, chicken butter masala, palak murgh, kadai Rajasthani kadhi pakadi and chawal. Rajasthani kabuli pulao with safed murgh. Image uploader is taking a long time to load or the load has failed. Please make sure that you're using lasted version of your web browser.
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