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Multani Chicken Curry

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Comments 1
Rating 5/5.0
 
Occasion: Any   Total servings: 5
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 40 min
How to serve: Hot    

Multani Chicken Curry recipe by Nazia Nazar at DesiRecipes.com.
A dry curry with onion, garlic, ginger and some mild spices, perfect for any time of the day.


Ingredients
1/2 cup oil or gheeClick to find more about ghee
1 tsp cummin powder
1 cup onions
2 tomatoes, blanched & chopped
2 tsp gingerClick to find more about ginger / garlicClick to find more about garlic paste
1 & 1/2 kg chickenClick to find more about chicken cut into 8 peices
1/4 cup water + 1 cup water
2-3 tbsp tomatoClick to find more about tomato ketchup
1 & 1/2 tsp coriander powder
1 tbsp lemon juice
1 tsp saltClick to find more about salt
1 & 1/2 tsp red chilly powder
coriander leavesClick to find more about coriander leaves chopped
1 tsp curry powder


Preparation
Heat the oil. Add the onions and fry till they are golden.
Then add the gingerClick to find more about ginger / garlicClick to find more about garlic and 1/4 cup water and stir fry till the oil seperates.
Put in all the seasonings and tomatoes.
Stir and cook till the oil seperates. Add the chickenClick to find more about chicken and 1 cup of water. Cover the pot and cook for approximately 25-30 minutes, till the chickenClick to find more about chicken is tender and dry.
Stir in the tomatoClick to find more about tomato ketchup and lemon juice.
Put the chickenClick to find more about chicken in a serving dish.In a small saucepan, melt 2 tsp of oil, stir in 1/4 tsp red chilli powder and pour over the chickenClick to find more about chicken.
Garnish with chopped leaves.



Comments & Reviews

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There are 2 comment(s) for this recipe.
by Anonymous 5/5 Stars
this recipe is fab and tasety

Sun Mar 30, 2014

by Online Casino 1/5 Star
I should digg your article so more folks are able to see it, really useful, I had a tough time finding the results searching on the web, thanks. - Thomas

Tue Oct 12, 2010


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